1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. sugar
1 tsp. dried Italian seasoning
1/2 tsp. crushed red pepper
1 each red and yellow bell pepper, coarsely chopped
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup coarsely chopped fresh basil
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Let's Make It
Place chicken in slow cooker sprayed with cooking spray; top with onions and garlic.
Combine all remaining ingredients except bell peppers, cheese and basil; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW 5 to 7 hours (or on HIGH 3 to 4 hours), stirring in bell peppers for the last hour.
Stir in cheese just before serving; sprinkle with basil.
Prepare recipe as directed, except do not stir in cheese or sprinkle with basil; cool. Refrigerate up to 2 days, or freeze up to 2 months. Reheat just before serving. Stir in cheese, then sprinkle with basil. (If frozen, thaw in refrigerator before reheating.)
Top with 5 slices cooked and crumbled OSCAR MAYER Bacon just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.