Ingredients

• 1 medium green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves fresh garlic, finely chopped
• 1 ½ lb boneless, skinless chicken breasts
• 2 teaspoons dried Italian seasoning, divided
• ½ teaspoon kosher salt, divided
• ⅛ teaspoon pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh pre-sliced mushrooms
• 1 (28-oz) can diced fire-roasted tomatoes (undrained)
• 2 teaspoons sugar

Prep

• Slice green pepper and onion; chop garlic.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with 1 teaspoon Italian seasoning, ¼ teaspoon salt, and pepper (wash hands).
2. Place oil in pan, then add chicken; cook 1-2 minutes on each side or until golden. Stir in peppers, onions, garlic, and mushrooms; cook 2-3 minutes or until onions begin to soften.
3. Stir in remaining ingredients, including 1 teaspoon Italian seasoning and ¼ teaspoon salt. Reduce heat to medium-low; cover and cook 12-15 minutes, turning chicken occasionally, or until chicken is 165°F. Slice chicken and serve with sauce.

Ingredients

• 1 (12-oz) bag fresh microwaveable green beans
• 1 small onion, coarsely chopped
• 2 cloves fresh garlic, finely chopped
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 teaspoons grated Parmesan cheese

Prep

• Cut 2 slits in bag of green beans; microwave on HIGH 5 minutes or until almost tender.
• Chop onion and garlic.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then add onions and garlic; cook and stir 2-3 minutes or until onions begin to soften.
2. Drain beans; add to onions with salt and pepper. Cook and stir 3-4 minutes or until onions are soft. Sprinkle in Parmesan cheese and serve.