The Best Chicken Dish

Submitted By: Lcrase06 (Lauren)

Colorful and full of flavor, this is sure to become a favorite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta.

Ingredients:
1 tablespoon cooking oil
1 pound lean ground chicken
1 (19-ounce) can of chickpeas (garbanzo beans), rinsed and drained
1 cup finely chopped onion
1/4 teaspoon salt
1/3 cup sun-dried tomato pesto
1 tablespoon all-purpose flour
1 (14-ounce) can of diced tomatoes (with juice)
1 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
4 cups chopped red pepper
1 cup finely chopped zucchini (with peel)

Directions:
Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart slow cooker.

Add chickpeas, onion and first amount of salt. Stir.

Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp.