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Chicken Italiano

pasta, chicken - breast

2-1/4 cups boiling water
1/4 teaspoon salt
1 cup couscous
4 boneless skinless chicken breasts
1 teaspoon olive oil
1 sweet red or green pepper; cut in strips
3 cups mushrooms; sliced
1-1/2 cups pasta sauce
1/2 teaspoon dried oregano
pinch granulated sugar
dash hot pepper sauce
8 small pimiento-stuffed green olives; chopped

In bowl, combine boiling water and salt; stir in couscous. Let stand, uncovered, for 15 minutes. Meanwhile, cut chicken breasts across the grain into 1/2-inch wide strips. In large nonstick skillet, heat oil over medium-high heat; add chicken strips and cook, stirring occasionally, for about 6 minutes or until lightly browned. Add green pepper and mushrooms; cook, stirring occasionally, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Stir in pasta sauce, oregano, sugar, hot pepper sauce and olives; bring to boil. Reduce heat to medium; cook, stirring occasionally, for 5 minutes. Serve over couscous.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 4 servings

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