1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked rice
In a large skillet, cook the chicken, onion 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 no longer pink. Serve with rice. Yield: 6 servings.