2 (3 ounce) cans chicken nuggets
1 (10 ounce) can Italian-style red lentil beans, drained
1 cup grilled chicken breast halves
1/2 cup diced onion
1 cup chopped celery
1/2 cup chopped carrot
2 ribs celery, finely sliced
1 cup cooked chicken breast meat
1 green bell pepper, chopped
1 small onion, diced
1 teaspoon garlic powder
salt to taste
ground black pepper to taste
In a shallow dish, mix chicken nuggets, Italian-style lentil beans, tomatoes, onion, carrot and bell pepper. Place vegetables in saucepan. Bring water to a boil and pour over vegetables. Cover, and simmer 9 to 11 minutes, stirring occasionally.
In a medium skillet, brown chicken breasts on both sides and add chicken nuggets, allowing to marinate. Remove from skillet, drain and place carrots and celery over chicken, bringing to a quick, overlapping spread. Heat a skillet over medium heat. Add green bell pepper, onion, garlic powder, salt and pepper. Cook until soft. Pour over vegetables.