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To complete the meal, serve Italian Chicken and Peppers over pasta. Photo credit: Amy Johnson from She Wears Many Hats.
1 pound thin-sliced boneless skinless chicken breasts
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
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.
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.
Stir vinegar and honey into skillet. Cook and stir 1 minute. Spoon over chicken and bell peppers. Serve over cooked pasta, if desired.
(Amount per serving)
I just found this link today, I made a breakfast sausage casserole, in the oven right now. I am glancing thru the other recipes and found many I like.
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I tried this out for a change and even my young grandchildren loved it. Will definitely be making it again.