Tex-Mex Chicken-Loaded Sweet Potatoes


  • 1 Tbsp. vegetable oil
  • 1 small red bell pepper
  • 1/2 cup chopped red onion
  • 2 cups sliced cooked chicken
  • 1 can (15.25 oz.) whole kernel corn, drained
  • 1 cup Ragu® Sauce
  • 2 Tbsp. firmly packed brown sugar
  • 1 tsp. apple cider vinegar
  • 4 medium sweet potatoes or baking potatoes, cooked and halved


  1. In large skillet, heat oil over medium heat and cook red pepper and onion, stirring occasionally, 5 minutes or until tender. Stir in remaining ingredients except potatoes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. To serve, evenly top hot potatoes with chicken mixture.
See Nutritional Information for sodium content

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