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Bell Pepper Chicken and Noodles

Although this dish is delicious if served immediately, the chicken and noodles absorb even more flavors if the mixture has time to stand for a while.

Recipe information

  • Yield

    serves 4, heaping 1 3/4 cups per serving

Ingredients

Cooking spray
12 ounces chicken tenders, all visible fat discarded
1 cup fat-free, low-sodium chicken broth
1/4 cup no-salt-added ketchup and 1 1/2 tablespoons no-salt-added ketchup, divided use
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt and 1/4 teaspoon salt, divided use
3 cups frozen chopped green bell pepper; 2 large green bell peppers, thinly sliced; or 1 large green bell pepper and 2 poblano chiles, thinly sliced
2 cups frozen chopped onion or 1 large onion, thinly sliced (yellow preferred)
1 14.5-ounce can no-salt-added diced tomatoes, undrained
4 ounces dried no-yolk noodles

Preparation

  1. Step 1

    Lightly spray a Dutch oven with cooking spray. Cook the chicken over medium-high heat for 3 minutes, stirring frequently.

    Step 2

    Meanwhile, in a small bowl, whisk together the broth, 1/4 cup ketchup, oregano, and 1/2 teaspoon salt.

    Step 3

    Increase the heat to high. Stir in the bell pepper, onion, tomatoes with liquid, noodles, and broth mixture. Bring to a boil. Reduce the heat and simmer, covered, for 13 minutes, stirring occasionally. Remove from the heat.

    Step 4

    Stir in the remaining 1 1/2 tablespoons ketchup and remaining 1/4 teaspoon salt. Let stand for about 15 minutes to absorb flavors, if desired.

  2. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories: 283

    Step 7

    Total Fat: 1.5g

    Step 8

    Saturated: 0.5g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 0.5g

    Step 11

    Monounsaturated: 0.5g

    Step 12

    Cholesterol: 49mg

    Step 13

    Sodium: 577mg

    Step 14

    Carbohydrates: 39g

    Step 15

    Fiber: 4g

    Step 16

    Sugars: 14g

    Step 17

    Protein: 26g

    Step 18

    Dietary Exchanges

    Step 19

    1 1/2 Starch

    Step 20

    3 Vegetable

    Step 21

    2 1/2 Very Lean Meat

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