Submitted by Deborah Gibbs who cut it out of a magazine – sponsored by Ragu
- 1 pound boneless chicken breast – cut into cubes
- 2 gloves garlic minced
- 2 tablespoons olive oil
- 4 medium potatoes cut in cubes (about 4 cups)
- 1 medium red bell pepper diced
- 1 jar (27.7 oz.) Ragu pasta sauce (or your favorite.
- 1 pound fresh or frozen green beans
- 1 tsp. dried basil
Saute chicken & garlic in olive oil until chicken is lightly browned. Add potatoes & pepper – cook about 5 more minutes, stirring occasionally. Add rest of ingredients – bring to a boil. Reduce heat to medium, cover & simmer about 35 minutes until chicken is thoroughly cooked & potatoes are tender. Stir occasionally.
Rehfwitz Recipes 