Chicken Cacciatore

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon McCormick® Black Pepper, Ground

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

3 tablespoons olive oil, divided

1 package (10 ounces) sliced mushrooms

1 medium green bell pepper, cut into strips (1 cup)

1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up

1 medium onion, coarsely chopped (about 1 cup)

1 can (8 ounces) tomato sauce

2 teaspoons McCormick® Garlic Powder

1 1/2 teaspoons McCormick® Italian Seasoning or 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning

DIRECTIONS
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.

2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell peppers and onions; cook and stir 5 minutes on medium heat or until vegetables are tender.

3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.

Tips
Test Kitchen Tip: Prepare as directed, using 2 tablespoons McCormick® California Style Crushed or Minced Garlic made from Fresh Garlic or 2 tablespoons McCormick® Garlic with Extra Virgin Olive Oil in place of the Garlic Powder. Add garlic with the onions.

NUTRITION INFORMATION
per serving

Calories: 233

Fat: 9 g

Carbohydrates: 16 g

Cholesterol: 49 mg

Sodium: 541 mg

Fiber: 2 g

Protein: 22 g