She's done it again, folks!

I can't remember if I told you all or not, but Jessica's got a goal to make a new dish each week. The last one didn't turn out quite as planned, but we can forget about that one. Because tonight's dish was phenomenal!

Introducing the Creamy Skillet Chicken!



In case any of your mouths are watering, you can find the recipe below:

2 tablespoons vegetable oil
4 boneless, skinless chicken breasts (1 1/2 pounds total)
3 medium-size assorted sweet peppers, cored, seeded and cut into 3/4-inch-wide strips
1 bottle (8 ounces) creamy Italian dressing
1 box (12 ounces) spinach fettuccine, cooked following package directions

Directions:
1. In a large skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Add chicken to skillet; cook 2 minutes on each side or until lightly browned. Remove chicken to plate.
3. To same skillet, add peppers; cook over medium-high heat for 5 minutes. Stir in dressing. Return chicken to skillet with any accumulated juices.
4. Cover skillet; reduce heat to medium. Cook for 7 to 10 minutes or until internal temperature of chicken registers 170 degrees. Serve over cooked fettuccine.