Italian Chicken and Peppers Recipe

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To complete the meal, serve Italian Chicken and Peppers over pasta.
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  • 1 pound thinly sliced boneless skinless chicken breast halves
  • 3/4 teaspoon McCormick┬« Perfect Pinch┬« Italian Seasoning
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 3 teaspoons olive oil, divided
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1/4 teaspoon McCormick® Garlic Powder
  • 3 tablespoons balsamic or red wine vinegar
  • 2 teaspoons honey
  • Cooked pasta (optional)
10 mins
20 mins

1. Sprinkle chicken with Italian seasoning and pepper. Heat 2 teaspoons of the oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 4 minutes per side or until cooked through. Remove to serving dish; keep warm.

2. Heat remaining 1 teaspoon oil in skillet. Add bell peppers and garlic powder; cook and stir 4 minutes or until bell peppers are tender. Spoon over chicken.

3. Stir vinegar and honey into skillet. Cook and stir 1 minute. Spoon over chicken and bell peppers. Serve over cooked pasta, if desired.

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Nutrition (per serving)
Calories: 206 Calories
Fat: 6 Grams
Protein: 28 Grams
Cholesterol: 68 Milligrams
Carbohydrates: 9 Grams
Sodium: 79 Milligrams
Fiber: 1 Grams

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