BASQUE CHICKEN

• 4 slices cooked Canadian-style bacon, crumbled
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium onions, sliced
• 1 medium sweet red pepper, seeded and sliced into thin strips
• 1 medium yellow pepper, seeded and sliced into thin strips
• 3 medium garlic cloves, minced
• 1/2 cup wine, white
• 14 1/2 oz canned diced tomatoes, drained
• 1 tsp dried thyme
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 2 cup cooked white rice

Coat a Dutch oven with cooking spray. Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. Remove and set aside.

Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring

frequently. If necessary, add water to pot to keep onions from burning. Add garlic and cook 1 minute more.

Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. Season to taste. Serve over the white rice.

Serves 4, 7 POINTS per serving