1 lb. skinned chicken breast
1 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
16 oz. can tomatoes, undrained & chopped
8 oz. can tomato sauce
16 oz. can kidney beans, undrained
2-3 tsp. chili powder
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. white pepper
Dash cayenne, optional

1. Place chicken on microwave-safe roasting rack or casserole dish. Cook on high power for approximately 6-8 minutes. Cut chicken into small bite-size pieces.

2. Place chicken, onion, green pepper and garlic in 3 quart casserole. Microwave in high for 4-5 minutes, until chicken is no longer pink and vegetables are tender. Stir halfway through cooking time. Drain off any excess fat.

3. Stir in remaining ingredients. Microwave on high for 25-30 minutes, or until heated through. Stir after cooking. Serves 4.