tablespoon vegetable oil
pound skinless, boneless chicken breast halves or thighs, cut into 1-inch cubes
medium green peppers, cut into 2-inch-long strips (about 3 cups)
medium onions, chopped (about 2 cups)
clove garlic, minced or 1 teaspoon garlic powder
jar (67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)
(2 packages 1 pound each ) spaghetti, cooked and drained
Heat the¬†oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
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.
Stir in the¬†sauce and cook until the mixture is hot and bubbling.¬† Serve the chicken mixture over the spaghetti.
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.