Chicken with Roasted Peppers and Couscous: The Best Chicken with Roasted Peppers and Couscous Recipe from Cook'n

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	Chicken with Roasted Peppers and Couscous

Serves: 4

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SUPER EXPRESS
prep: 10 min
cook: 8 min

   1 can (14 1/2 ounces) ready-to-serve chicken broth
   1 package (10 ounces) frozen whole kernel corn, thawed
   1 1/2 cups cubed cooked chicken
   1 1/4 cups uncooked couscous
   1 jar (7 1/4 ounces) roasted red bell peppers, drained and coarsely chopped

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1. Heat broth and corn to boiling in 3-quart saucepan; reduce heat to low. Stir in remaining ingredients.

2. Cover and simmer about 3 minutes, stirring occasionally, until couscous is tender and chicken is heated through.

wing it!
When you have only minutes to rustle up dinner, this quick-cooking chicken-and-couscous medley can be a lifesaver.

1 SERVING: Calories 380 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 45mg; Sodium 490mg; Carbohydrate 58g (Dietary Fiber 5g); Protein 26g * % DAILY VALUE: Vitamin A 54%; Vitamin C 50%; Calcium 2%; Iron 10% * DIET EXCHANGES: 4 Starch, 2 Very Lean Meat * CARBOHYDRATE CHOICES: 4

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Chicken with Roasted Peppers and Couscous is from the Cook'n Rotisserie Chicken collection. Click here to get this CD or download the recipes right now!

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