Italian Chicken and Peppers for a Crowd
Recipe from
Prego Italian Sauce
Sauteed chicken, pepper, onion and garlic are added to perfectly-seasoned pasta sauce and served over tender spaghetti.
Servings:
15
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
-
3 tbsp.vegetable oilsee savings
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4 lb.skinless, boneless chicken breasts or thighs, cut into 1-inch cubessee savings
-
4medium green peppers, cut into 2-inch-long strips (about 3 cups)see savings
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4medium onions, chopped (about 2 cups)see savings
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4 clovesgarlic, minced or 0.5 tsp. garlic powdersee savings
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1 jar(4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)see savings
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Hot cooked spaghettisee savings
Directions
1.
Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned and cooked through, stirring often.
2.
Stir the peppers, onions and garlic in the saucepot. Reduce the heat to medium. Cook until the vegetables are tender. Stir in the sauce and cook until the mixture is hot and bubbling. Serve over the spaghetti.
3.
Serving Suggestion: Serve with crusty long Italian rolls. For dessert serve with fruit compote: sliced fresh oranges, grapefruit, red grapes and apples.
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