Quick Caribbean Chicken

Ingredients

• 12 ounces chicken breast tenders
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon ground red pepper
• 1 teaspoon cooking oil
• 1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
• 1 small banana pepper, seeded and chopped
• 3/4 cup unsweetened pineapple juice
• 1 teaspoon cornstarch
• 2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
• 2 cups hot cooked quick-cooking brown rice

Directions

1. 1

   Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.

2. 2

   Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.

3. 3

   In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly.

4. 4

   Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.