Ingredients:
1 tablespoon olive oil
1/2 cup diced green peppers
1/2 cup diced onions
1/2 cup diced red peppers
1 dash crushed red pepper flakes
4 medium red potatoes, cubed
1/4 cup low sodium chicken broth
1 teaspoon reduced-sodium Worcestershire sauce
Directions:
Heat oil in a skillet; saute the onion, peppers, and potatoes over medium heat for 4 minutes.
Combine broth and Worcestershire; pour over vegetables.
Cover and cook 10 minutes until potatoes are tender, stirring occasionally.
Uncover and cook until liquid is absorbed, about 3 minutes.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.