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Ingredients
- 4 x Boneless, skinless chicken breast halves
- 1/4 c. Italian style bread crumbs
- 2 x Russet potatoes, cut into 3/4 to 1-inch pcs, (2 c.)
- 1 med Green bell pepper, cut into 1/2-inch pcs
- 1 jar , (26-ounce.) fat-free spaghetti sauce
- 1/4 c. Water
- 2 Tbsp. Shredded fresh Parmesan cheese
Directions
- Made this for dinner last week. Preparation was quick and easy and it was very tasty. The recipe is from "Fast and Healthy" magazine's Jan/Feb 1998 issue.
- 1) Coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat till warm.
- Add in chicken; cook till lightly browned on both sides.
- 2) Add in potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 25 to 30 min or possibly till chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.
- 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 804g | |
| Calories 707 | |
| Calories from Fat 62 | 9% |
| Total Fat 6.96g | 9% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 114mg | 38% |
| Sodium 514mg | 21% |
| Potassium 2481mg | 71% |
| Total Carbs 101.28g | 27% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.66g | 4% |
| Protein 59.97g | 96% |
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