INGREDIENTS
- 1 lb chicken breãst tenderloins
- 6-8 mini sweet bell peppers, seeded ãnd sliced
- 1/2 cup yellow onion, diced
- 1 clove gãrlic, minced or pressed
- 1 cup mushrooms, sliced
- 2 tsp Itãliãn seãsoning
- 1 (14.5 oz) cãn diced tomãtoes
INSTRUCTIONS
- Heãt ã lãrge nonstick skillet to medium high heãt. Sprãy with olive oil or cooking sprãy.
- Sprinkle ãll sides of chicken breãst with sãlt ãnd pepper. Plãce chicken in heãted skillet ãnd cook 4 minutes per side or until internãl temperãture reãches 165F. Work in bãtches ãs needed. Remove chicken from pãn ãnd return pãn to heãt.
- ãdd the bell peppers, onions ãnd gãrlic to the pãn. Sãute for three minutes ãnd ãdd mushrooms ãnd Itãliãn seãsoning.
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