- 1/2 onion
- 1 green pepper
- 1 cup [250 mL] frozen vegetables
- 2 seasoned chicken breasts, boned and skinned
- 3 tablespoons [45 mL] water
- 1 tablespoon [15 mL] light olive oil
- 3/4 cup [190 mL] pasta spicy sauce
- 4 taco shells
- 1/2 cup [125 mL] grated white Cheddar cheese
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- Preheat oven to 375°F [190°C].
- Peel and chop onion; wash, seed, remove membranes and chop green pepper; reserve.
- Arrange frozen vegetables into a glass, microwave-safe dish; pour in water.
- Cover with plastic wrap, pierce plastic wrap and microwave for 2 to 3 minutes, at 'MAXIMUM'; reserve.
- Cut chicken into 1/3-inch [8-mm] cubes.
- Into an enamel cast-iron frypan, heat olive oil; brown chicken cubes for 3 minutes on each side.
- Add reserved chopped onion and green pepper; brown for 3 minutes.
- Mix in pasta sauce and reserved vegetables; simmer for 5 minutes, uncovered.
- Meanwhile, heat taco shells in preheated oven for 5 minutes.
- Fill taco shells with vegetable/chicken mixture.
- Sprinkle with grated cheese.
- Serve, hot.
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