The New Chicken Skillet

Ingredients

• 1 tsp ancho chile pepper powder 
• 14.5 oz canned tomatoes diced undrained canned
• 1 cup four cheese shredded mexican style kraft finely
• 1  bell pepper green cut into thin strips
• 2 Tbsp olive oil 
• 1 Tbsp oregano leaves dried
• 2 Tbsp sherry vinegar 
• 1 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• bowl
• frying pan

Directions

1. Toss chicken with next 3 ingredients in large bowl until evenly coated. Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring frequently.
2. Remove from skillet; set aside.
3. Add peppers to skillet; cook and stir 2 min. Stir in vinegar; cook 1 min. or until vinegar is cooked off. Return chicken to skillet with tomatoes; stir. Cover; simmer on medium-low heat 15 min. or until heated through.
4. Top with cheese; let stand, covered, 2 min. or until melted.