Chicken with Chickpeas

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1 pound chicken breast tenders
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil $
1⅓ cups onion diced
1 cup green bell pepper diced
½ teaspoon bottled minced garlic
1 (15½-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 t. Italian seasoning and crushed red pepper optional
Fresh flat-leaf parsley leaves (optional)


Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Add onion and bell pepper; sauté 4 minutes. Reduce heat to medium. Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated. Garnish with parsley leaves, if desired.

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