Ingredients
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 medium green pepper, julienned
2 tablespoons vegetable oil
1 3/4 cup tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
Preparation
In a skillet, cook the chicken and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over rice.
