BASQUE CHICKEN

4 slices cooked Canadian-style bacon, crumbled
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium onions, sliced
1 medium sweet red pepper, seeded and sliced into thin strips
1 medium yellow pepper, seeded and sliced into thin strips
3 medium garlic cloves, minced
1/2 cup wine, white
14 1/2 oz canned diced tomatoes, drained
1 tsp dried thyme
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 cup cooked white rice

Coat a Dutch oven with cooking spray. 
Cook chicken over medium-high heat until no longer pink in center, about 4 minutes. 
Remove and set aside.

Reduce heat to medium. Add onions and peppers; cook until soft, 5 to 7 minutes, stirring
frequently. If necessary, add water to pot to keep onions from burning. 
Add garlic and cook 1 minute more.

Add wine, tomatoes, thyme and reserved bacon and chicken. Bring to a boil. 
Reduce heat to low; simmer until chicken is cooked through, about 5 minutes. 
Season to taste. Serve over the white rice.

Serves 4, 7 POINTS per serving