2-3 Chicken breast

1 Can kidney beans

1 Jar classico marinara pasta sauce

3 Yellow OR Orange sweet bell peppers

5 Cloves garlic

1 Small onion

Olive oil OR Vegetable oil

1 Can evaporated milk

Dry spices such as marjoram, sweet paprika, basil, chilli flakes, salt & pepper

White rice (1/2 cup per person)

1. Season chicken with paprika, salt and pepper

2. Bake chicken breast in oven at 400˚ for about 30-40 min. Make sure to check half way through, time may vary per oven.

3. Tear chicken apart chicken with 2 forks into small shredded pieces. Set aside for later.

4. Chop garlic and onion finely. Dice sweet peppers into small pieces.

5. Oil pan and set to medium-high heat. Fry onion and garlic until lightly golden.

6. Add peppers to pan. Fry until peppers have softened (Add oil if necessary)

7. Add chicken and fry on high heat until chicken has browned or gotten a bit crispy on the edges.

8. Pour tomato sauce amount depending on the portion of food in the pan. (You want to cover the food in the pan, usually using 3/4 or entire jar of sauce)

9. Pour about half a can of condensed milk. (Until tomato sauce had lighted up. May vary depending on your portion)

10. Wash beans from can. Add to pan and let simmer for 5-10 minutes.

11. Serve with rice and pita bread if you desire.