- In large non-stick skillet over medium heat, sauté chicken until no longer pink, about 5-6 minutes.
- Add next 4 ingredients; cook, covered, stirring occasionally until vegetables are crisp-tender, about 4-5 minutes.
- Stir in tomatoes; continue cooking until heated through. Serve over cooked pasta, if desired.
Makes 6 servings.
Serve with garlic toast.
Make Ahead & Freeze: Place chicken in a quart freezer bag. Combine step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.