CHICKEN AND PEACHES PICANTE

1  can (15 oz.) DEL MONTE® Lite Sliced Yellow Cling Peaches
4  skinless, boneless chicken breast halves
1  Tbsp. olive oil
1/2  cup diced red sweet pepper
1/2  cup thick and chunky salsa
1  Tbsp. frozen orange juice concentrate
2  Tbsp. chopped fresh cilantro or parsley

1. Drain peaches, reserving liquid; set aside. Season chicken with salt and pepper, if desired.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 9 to 10 minutes, turning once, until no longer pink in center. Remove to platter.
3. Add red pepper to skillet; reduce heat and cook and stir 2 minutes until tender-crisp.
4. Add reserved peach liquid, salsa and orange juice concentrate. Bring to boil, scraping up browned bits from pan. Add peaches and cilantro; cook and stir 3 minutes until hot.
5. Spoon sauce and peaches over chicken and serve.

• Watching your carbs? Try new Del Monte Carb Clever Peaches in place of Lite Peaches. Also, use a bit of grated orange peel in place of orange juice concentrate. Serve with mashed cauliflower in place of rice.

• Try Del Monte Sliced Pears in place of peaches.

Per Serving (4): Calories 286 (21% from fat); Protein 40 gm; Carbohydrate 8 gm; Fat 6 gm (Sat. fat 1 gm); Cholesterol 99 mg; Sodium 191 mg; Fiber 1 gm.