Very
good spicy dish with a Mediterranean flare.
Ingredients:
|
1 Tbs |
olive oil |
|
1 lb |
Chicken breats, skinned and cut into 1-inch
pieces |
|
2 cloves |
Garlic, minced |
|
1 14.5 oz can |
Italian diced tomatoes, drained |
|
2 Tbs |
White cooking wine |
|
1 |
Medium Green Bell Pepper |
|
1/8 tsp |
Red pepper flakes |
|
1 |
Near East Couscous Roasted Garlic & Olive
Oil |
|
2 Tbs |
Lemon Juice |
Directions:
1.
In large skillet, heat oil over medium heat. Add chicken and
garlic; cook 3 to 5 min., stirring frequently or until garlic is golden brown
and chicken is no longer pink inside.
2.
Add tomatoes, lemon juice, cooking wine, green bell pepper
and red pepper flakes; bring to a boil. Cover and simmer for 5 minutes.
3.
Meanwhile, in medium saucepan, prepare Near East Couscous
according to package directions. Serve Chicken mixture over bed of couscous.