Chicken in Red Pepper Tomato Sauce

Shared by: Dancer^

6.5 Points Per Serving

1 14-ounce can tomatoes ( can be whole, diced, stewed)

8 ounces (about 2) sweet red peppers, roasted, peeled and seeded

2-3 tablespoons grated Parmesan cheese

1 to 1/2 pounds boneless, skinless chicken breast, cut into one-inch cubes, or thin slices

1-2 medium potatoes, peeled, quartered and cut into thin slices

1 tablespoon olive oil

1 clove garlic, sliced thin

salt and pepper to taste

Puree tomatoes, red pepper and Parmesan in blender; set aside. Over medium-high heat, saute garlic and chicken until chicken is browned. Add tomato mixture and sliced potatoes. Bring whole thing just to the boil, then reduce heat to medium. Simmer, covered until potatoes are cooked, about 20 minutes. Test with toothpick. Add a little hot water during cooking if tomato mixture gets too thick and begins to stick. Add salt and pepper to taste. Stir and serve. Serve plain or with wide egg noodles or rice.

Makes 4 servings.

Calories...290...Fat...7 g...Carbs...21 g...Sodium...253 mg...Fiber...1 .2g.