2 tsp. olive or vegetable oil
6 oz. thinly sliced pared potatoes
5 oz. ground chicken
1 tbsp. whipped butter
1/2 c. diced each onion, green bell pepper and sliced carrots
1 sm. garlic clove, minced
1 c. Italian tomatoes, drain and reserve liquid
1 tbsp. chopped parsley
1/4 tsp. each thyme leaves, salt and pepper

In 10-inch nonstick skillet, heat oil, add potatoes and chicken and cook over high heat, stirring constantly, until chicken is lightly browned, about 2 minutes. Transfer to plate, set aside.

In same skillet, melt butter, add onion, bell pepper, carrot and garlic and saute over high heat until tender-crisp, 2-3 minutes. Return potato-chicken mixture to skillet, add tomatoes, reserved tomato liquid, parsley, thyme, salt and pepper and stir to thoroughly combine. Cook until mixture comes to boil. Reduce heat to low, cover, and let simmer, stirring constantly, until flavors blend and potatoes are tender, about 10 minutes.