Peppers and Potatoes

2 Tbs. margarine
1 cup “each” julienne-cut red and green bell peppers (3×1/4″ strips) and diced onions.
1/2 to 1 small garlic clove, minced
1 1/2 cups water
2 packets instant chicken broth and seasoning mix
1/8 tsp. pepper
1 pound scrubbed red new potatoes, thinly sliced
Garnish: Italian (flat-leaf) parsley sprigs

In 12-inch nonstick skillet heat margarine until bubbly and hot; add bell peppers, onions and garlic and saute until vegetables are softened, about 5 minutes.
Stir inn water, broth mix, and pepper; bring to a boil.
Reduce heat to low; add potatoes, cover, and let simmer, stirring occasionally, until potatoes are tender, about 15 minutes. (If necessary, add more water to prevent sticking.)
Transfer to serving platter; serve garnished with parsely sprigs.