- 1 sweet green pepper
- 1 cup [250 mL] mixed frozen vegetables
- 3 tablespoons [45 mL] water
- 4 seasoned chicken whites
- 1 tablespoon [15 mL] light olive oil
- 1/2 onion, chopped
- 3/4 cup [190 mL] spicy pasta sauce
- 4 taco shells
- 1/2 cup [115 g] grated white Cheddar cheese
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- Preheat oven to 375°F [190°C].
- Rinse, seed, remove membranes then chop sweet green pepper; reserve.
- Transfer mixed 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 whites into 1/3-inch [8-mm] cubes.
- Heat olive oil into an enamel cast-iron frypan; brown chicken cubes for 3 minutes on each side.
- Add chopped onion and reserved chopped sweet green pepper; brown for 3 minutes more.
- Mix in pasta sauce and drained mixed vegetables; simmer for 5 minutes, uncovered.
- Meanwhile, heat taco shells into preheated oven for 5 minutes.
- Fill taco shells with vegetables/chicken mixture.
- Serve hot, sprinkled with grated white Cheddar cheese.
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