|Prep Time||10 min|
|Cook Time||10 min|
|Serving Size 1 serving|
|Calories from Fat||70|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbs||51 g|
|Dietary Fiber||8 g|
|Vitamin A||130 %|
|Vitamin C||90 %|
Tex-Mex Chicken-Loaded Sweet Potatoes
- 1 Tbsp. vegetable oil
- 1 small red bell pepper, thinly sliced
- 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
- 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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