1 small (1/2 cup) yellow onion, thinly sliced
1 medium (1 cup) red bell pepper, cut into strips
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup orange juice
1/4 cup raisins
1/4 cup chopped fresh cilantro
Cooked rice or couscous, if desired
Melt Cinnamon Sugar Butter Spread in 12-inch skillet until sizzling; add onion. Cook over medium-high heat 2-3 minutes or until onion is crisply tender; add bell pepper. Continue cooking 2-3 minutes or until bell pepper is crisply tender.
Add chicken, garlic, salt and red pepper. Cook, stirring occasionally, 5-7 minutes or until chicken is browned and no longer pink. Add orange juice and raisins. Cook, stirring occasionally, 1-2 minutes or until heated through. Stir in cilantro.
Serve immediately over cooked rice or couscous, if desired.