Creole Chicken Tenders

2 T  paprika                            1 T chili powder

1 tsp light brown sugar        1 tsp pepper

1/2 tsp salt                              1.5 lbs skinless breast strips

1 T olive oil                             1 chopped green bell pepper

1 chopped red bell pepper   1 C chopped red onion

1 5oz can evaporated milk  1/4 C chopped green onions

Combine paprika, chili powder, brown sugar, pepper & salt in large plastic bag.  Add chicken and shake to coat. Coat nonstick skillet with cooking spray, add oil and heat to med heat.  Saute chicken until brown and done, about 5-7 minutes. Remove ck and set aside. Add peppers and onions to same skillet.  Cook over med heat 5 minutes or til tender, scraping bits from bottom of pan.  Add milk, stirring for one minute or until heated and bubbly.  Serve chicken with sauce and sprinkle with green onions.  From Holly Clegg in Savvy & Sage, October 2010.

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