Italian Chicken and Peppers

"A welcome change from traditional spaghetti and meatballs! I got this recipe from Campbell's website, and made some of my own changes, which are listed below. This is a big hit with my family and have been asked to make it often. I have occasionally substituted the chicken with sausage and it came out just as great!"
 
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photo by TattooedMamaof2 photo by TattooedMamaof2
photo by TattooedMamaof2
Ready In:
35mins
Ingredients:
12
Serves:
6
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ingredients

  • 14.79 ml vegetable oil
  • 680.38 g boneless chicken breasts, cut into 1 inch cubes
  • 2 medium green peppers, cut into strips
  • 1-2 medium onion, chopped (depending on preference)
  • 2-4 garlic cloves, minced (depending on preference)
  • 2 (226.79 g) can sliced mushrooms (optional)
  • 737.08-793.78 g jar prego traditional Italian sauce (you can use any kind you have on hand)
  • 1419.54 ml cooked whole wheat spaghetti
  • salt and pepper, to taste
  • 0.25 ml oregano
  • 0.25 ml sweet basil
  • 0.25 ml parsley flakes
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directions

  • Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
  • Remove vegetables from skillet and set aside.
  • Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
  • Return sauteed vegetables to skillet with chicken.
  • Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
  • Serve over cooked pasta.

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Reviews

  1. I had extra peppers (orange and red) on hand, and chicken breast in the freezer - and was tired of the usual stir-fry. This was an excellent solution. Delicious, easy, and the leftovers reheated wonderfully! This is going onto the regular rotation - thanks!
     
  2. Excellent recipe! I used 1 medim onion and 3 large garlic cloves. This was great, and indeed, a fabulous spaghetti and meatbal substitute. Thanks for sharing! Made for PAC Spring 2010
     
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