Recipe: Easy Chicken Cacciatore

EASY CHICKEN CACCIATORE

1 teaspoon extra virgin olive oil
4 (about 1 pound total) boneless, skinless chicken breast halves, cut into 1-inch pieces
1 large green bell pepper, cut into thin strips
1 (15 ounce) container BUITONI Refrigerated Marinara Sauce
1/2 cup water
2 cups hot cooked white or brown rice

Heat oil in large, nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.

Add sauce and water to skillet; bring to a boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Stir in cooked rice.

Serving Size: 4
Source: unknown