INGREDIENTS
1 serving
green peppers
1 serving
red bell pepper
1 bags
zucchini
1 bags
onions
1 bags
potatoes
1 bags
garlic cloves
1 bags
chicken breasts
1/2 TBSP
quick cooking tapioca
15 ozs
tomato sauce
1 TBSP
brown sugar
1 TBSP
worcestershire
1 TBSP
mustard
1/4 tsp
salt