Serves: 4
Total Calories: 231
1. Heat the oil in heavy skillet until hot, but not smoking. Sauté onions and peppers until soft.
2. Lower heat. Stir in cooked chicken, sour cream, marjoram, thyme. Heat a few minutes to blend. Do not boil.
3. Season with salt and pepper to taste. Remove from heat. Add cheese and stir until melted and combined well. Serve with a pinch of paprika.
This Pepper Cheese Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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