1 jar Bertolli® Portobello Mushroom with White Wine Sauce
2 cups cut-up cooked chicken
1 jar (4 oz.) sliced pimientos or roasted red peppers, drained
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook green pepper and onion, stirring occasionally, 4 minutes or until tender. Stir in sherry and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then stir in chicken and pimentos. Simmer, stirring occasionally, 3 minutes. Serve, if desired, over toast points or hot cooked rice and garnish with parsley.