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Tuesday, August 4, 2020
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Spicy Chicken and Couscous
Category: Italian and Pasta Dishes
Contributed by: View Staff

C. uncooked couscous
1 lb. boneless skinless chicken breast halves, cut into to 1-inch ieces
1 (14.5 oz.) can Mexican-style stewed tomatoes, undrained
1 (15 oz.) can chick peas, drained, rinsed
1 C. frozen bell pepper and onion stir-fry
1 tsp. cumin

Cook couscous as directed on package.

Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 3 minutes, stirring occasionally.

Stir in all remaining ingredients except couscous. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until chicken is no longer pink.

Fluff couscous with fork; spoon onto serving platter. Top with chicken mixture. Garnish as desired.


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The Greenhorn Valley View is a weekly newspaper serving the communities of the Greenhorn Valley in Southern Colorado,
including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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