2 tsp. olive or vegetable oil
6 oz. thinly sliced pared all-purpose potatoes
5 oz. ground chicken
1 tbsp. whipped butter
1/2 c. each diced onion, diced green bell pepper, and sliced carrot
1 sm. garlic clove, minced
1 c. canned Italian tomatoes (with liquid), drain and chop tomatoes, reserving liquid
1 tbsp. chopped, fresh Italian (flat-leaf) parsley
1/4 tsp. each thyme leaves, salt, and pepper

In 10 inch non-stick 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; saute over high heat until tender-crisp, 2 to 3 minutes. Return potato-chicken mixture to skillet. Add tomatoes, reserved tomato liquid, parsley, thyme, salt, and pepper; stir to thoroughly combine. Cook until mixture comes to a boil. Reduce heat to low, cover, and let simmer, stirring occasionally, until flavors blend and potatoes are tender, about 10 minutes. Makes 2 servings.