• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 2 cups frozen stir-fry pepper blend
  • 1 can (15 ounces) chunky Italian-seasoned tomato sauce
  • Salt and pepper, to taste
  • 2 tablespoons grated Parmesan cheese


  1. Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan; add stir-fry pepper blend and cook until softened, 3 to 4 minutes. Stir in tomato sauce. Heat to boiling; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper; sprinkle with Parmesan cheese.

Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 215
Fat: 7 grams
Sodium: 674 milligrams
Cholesterol: 71 milligrams
Protein: 28.5 grams
Carbohydrates: 10 grams

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Diabetic Exchanges

2 Vegetable, 3 Meat

Book Title: 1,001 Recipes For People with Diabetes

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