2 tbsp. oil, divided
1 tbsp. minced garlic
3 large sweet or yellow onions, cut into strips
3 large green (or a mix of green, red and yellow) bell pepper, cut into strips
3 large boneless skinless chicken breast, sliced into strips
1 (16 oz.) jar Pace Picante Sauce

On high heat... cook onions in 1 tablespoon oil and minced garlic until cooked the way you like them (I like mine dark). Then add bell pepper and cook until the pepper is cooked crunchy. Remove vegetables from pot and set aside.

Add the remaining 1 tablespoon oil and cook chicken until done. Put vegetables back in pot with chicken and add the Pace Picante sauce. Let cook for about 15 to 30 minutes stirring often (don't let it burn).

Serve with flour tortillas, diced tomatoes, lettuce, sour cream, and shredded sharp cheddar cheese.

Submitted by: Joey White