Ingredients:
• 4 skinless, boneless chicken breast halves, cubed
• 2 TB spoon oil
• 1/2 pound fresh mushrooms, sliced
• 1 onion, chopped
• 2 carrots, chopped
• 2 red bell peppers, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, chopped
• 1 cup bulgur
• 2 cups chicken broth

Directions:
• Heat oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes.
• Remove chicken from the skillet.
• Over medium heat; cook mushrooms, onion, carrots, and bell pepper until vegetables begin to soften, about 10 minutes in covered skillet.
• Add garlic, and continue cooking for 1 minute.
• Add bulgur. Mix well.
• Add chicken broth, cover and cook over lower heat for 20 minutes.
• Return chicken to the skillet, stir, and let it cook for additional 2 minutes.
• Serve.



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