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Spicy Chicken and Peppers

My husband didn't think he could eat chicken prepared any way but fried—until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. —Ruth Ann Toppins of Huntington, West Virginia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1-1/2 cups julienned green peppers
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cooked yolk-free noodles
  • Fresh parsley


  • In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.
Nutrition Facts
1-1/4 cups: 548 calories, 4g fat (1g saturated fat), 66mg cholesterol, 1069mg sodium, 85g carbohydrate (0 sugars, 9g fiber), 42g protein.
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Average Rating:
  • a_otto
    Mar 4, 2013

    Made it without the green pepper only because I didnt have any. My husband and I loved it! Can't wait to make it again with green pepper.

  • voisincook
    Apr 5, 2011

    My family really enjoys this! I've made it several times.

  • gloriawalt
    Mar 27, 2011

    This has become a favorite at our house. You can add all the peppers you want without adding to the fat content and we love the peppers. I often use multicolored peppers and servre if over rice.

  • patricia diane
    Aug 12, 2008

    Try this over rice or a pasta. Sugar really isn't always necessary

  • cnshumate
    Jul 28, 2007

    No comment left