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.


Italian Chicken and Peppers for a Crowd

by 2  people

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Servings: 15
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Boneless Chicken, Boneless Chicken Breasts, Boneless Turkey Breasts, Chicken and Pasta, Chicken Spaghetti, Italian Chicken Dishes, Spaghetti
 
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Ingredients
  • 3  tbsp.
    vegetable oil
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  • 4  lb.
    skinless, boneless chicken breasts or thighs, cut into 1-inch cubes
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  • 4 
    medium green peppers, cut into 2-inch-long strips (about 3 cups)
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  • 4 
    medium onions, chopped (about 2 cups)
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  • 4  cloves
    garlic, minced or 0.5 tsp. garlic powder
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  • 1  jar
    (4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)
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  •  
    Hot cooked spaghetti
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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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