Italian Chicken & Peppers for a Crowd

  • Prep20 min.
  • Total50 min.
  • serv 15

You can easily feed a crowd of 15 with this tasty chicken and peppers dish that is served over tender spaghetti.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 3

    tablespoon vegetable oil

  • 4

    pound skinless, boneless chicken breast halves or thighs, cut into 1-inch cubes

  • 4

    medium green peppers, cut into 2-inch-long strips (about 3 cups)

  • 4

    medium onions, chopped (about 2 cups)

  • 4

    clove garlic, minced or 1 teaspoon garlic powder

  • 1

    jar (67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)


    (2 packages 1 pound each ) spaghetti, cooked and drained


    • 1

      Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.

    • 2

      Reduce the heat to medium  Stir the peppers, onions and garlic in the saucepot. Cook until the chicken is cooked through and the vegetables are tender.

    • 3

      Stir in the sauce and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the spaghetti.

made with


Serving Suggestion: Serve with crusty long Italian rolls. For dessert serve with fruit compote: sliced fresh oranges, grapefruit, red grapes and apples.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.