Alison Cooke - Audubon

12 ounces boneless, skinless chicken breast, sliced in 2 x 1/2 x 1/4-inch pieces
1 tbsp vegetable oil
3/4 cup each sweet red and green peppers, 1/2-inch slices
1/2 cup sliced red onions
1 tsp salt
1/2 tsp dried oregano, crumbled
1/4 tsp ground black pepper
2 tbsp dry white wine
1 16-oz. can pears, drained
8 flour tortillas
1/2 cup low-fat dairy sour cream
1/2 cup prepared salsa

Sautee chicken in vegetable oil until juices run clear. Add peppers, onion, oregano, salt and black pepper. Saute until crisp-tender. Slice pears, if necessary; add with wine to chicken-vegetable mixture. Cook and stir until thoroughly heated. Wrap flour tortillas in aluminum foil and heat 5 minutes at 325 degrees. Serve 1 cup chicken and pear mixture with 2 tortillas, 2 tbsp salsa and 1 tbsp sour cream per portion.

Boathouse at cooper River 300x125 Sept 2017
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