Creole Three-Pepper Garden Chicken

By ccavaletti

Ingredients

• 3 bacon slices
• 6 boneless, skinless chicken breast halves, cut lengthwise into strips
• 3 large tomatoes, cored, chopped
• 1 each, trimmed , cored, cut into thin strips: green, red and yellow bell pepper
• 1 celery rib, finely chopped
• 1 sweet onion, finely chopped
• 2 cloves garlic, minced
• 2 Tbsp chopped fresh thyme
• 2 Tbsp chopped cilantro
• 2 Tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• Freshly ground pepper
• 1 can (14 oz) chicken broth
• 3 cups cooked rice

Details

Servings 6
Preparation time 35mins
Cooking time 60mins

Preparation

Step 1

Place the bacon in a large, deep skillet over medium-high heat; cook, turning bacon until crisp, about 6 minutes. Transfer bacon to a paper towel to drain.

Add chicken to skillet. Stir-fry until cooked through, about 5 minutes. Remove chicken from the skillet.

Add the tomatoes, bell peppers, celery, onion, garlic, thyme, cilantro, parsley, red pepper flakes, salt and pepper to taste to the skillet; cook, stirring, until the vegetables begin to soften, about 3 minutes.

Add chicken broth; heat to a boil. Lower heat to a simmer. Cover; cook 10 minutes. Return chicken and bacon to the skillet. Stir until heated through and flavors come together; about 4 minutes. Serve over rice.

313 calories, 5 g fat, 77 mg cholesterol, 32 g carbs, 33 g protein 560 g sodium, 3 g fiber.

From the Chicago Tribune.