1 Tbsp. vegetable oil
6 boneless, skinless chicken breast halves
1 large green bell pepper, cut into small chunks
1 (10 oz.) package mushrooms, sliced
1 (14 to 16 oz.) jar reduced sodium marinara or spaghetti sauce
1/4 cup FRENCH'S® Reduced Sodium Worcestershire Sauce or FRENCH'S® Classic Worcestershire Sauce
HEAT oil in large nonstick skillet over high heat. Cook chicken 5 min. until browned on both sides. Remove to plate.
ADD pepper and mushrooms to same skillet. Cook, stirring, 3 min. until tender.
STIR in marinara sauce and Worcestershire. Heat to boiling. Return chicken to skillet. Simmer, covered, 5 min. until no longer pink in center.
Tip: You may substitute boneless pork chops. *30 % less sodium than FRENCH'S Classic Worcestershire Sauce Nutritional Analysis Per Serving: 217 Calories, 6 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 78 mg Cholesterol, 30 g Protein, 9 g Carbohydrates, 1 g Dietary Fiber, 210 mg Sodium. Nutritional Analysis Per Serving (with Classic Worcestershire Sauce): 217 Calories, 6 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 78 mg Cholesterol, 30 g Protein, 9 g Carbohydrates, 1 g Dietary Fiber, 256 mg Sodium.