Chicken Cacciatore
1 1/2 pounds boneless skinless chicken breast halves cut into ½ inch strips
1 medium onion, sliced into rings
1 medium green pepper, julienned
2 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (14½ 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 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, 5 minutes or until heated through. Serve over rice.
