The New Chicken Skillet

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Prep: 20 min
Ready In: 35 min

“Bite-size chunks of spicy chicken and bell pepper strips are served up in a savory tomato sauce and topped with shredded Mexican-style cheese.” - by Kraft Natural Shredded Cheese

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon dried oregano leaves
1 teaspoon ancho chile pepper powder
2 tablespoons olive oil
1 green pepper, cut into thin strips
2 tablespoons sherry vinegar
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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Metric US

Original recipe yields 4 servings

Directions

Toss chicken with next 3 ingredients in large bowl until evenly coated. Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring frequently. Remove from skillet; set aside.
Add peppers to skillet; cook and stir 2 min. Stir in vinegar; cook 1 min. or until vinegar is cooked off. Return chicken to skillet with tomatoes; stir. Cover; simmer on medium-low heat 15 min. or until heated through.
Top with cheese; let stand, covered, 2 min. or until melted.