1 tbsp. olive oil
2 boneless chicken breasts, sliced into bite-size pieces
2 c. total sliced red/yellow/green bell peppers and onions
1 can diced tomatoes
1/2 to 1 tbsp. dry Cajun seasoning to taste
hot sauce (if desired; Tabasco green sauce is good, but not too hot)
2 c. cooked rice

Heat olive oil in a large frying pan over medium heat. Add chicken and saut until no longer pink (about 5 minutes). Add peppers and onions and saut 5 more minutes, stirring as needed. Add Cajun seasoning and diced tomatoes. Cover and simmer until tender but vegetables are still crispy (about 5 more minutes). Serve over hot rice. Great with hot French bread and a green salad.

Serves 4.