tablespoon vegetable oil
pound skinless, boneless chicken breast halvesand/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 1/2 teaspoon garlic powder
jar (24 ounces) Prego® Traditional Pasta Sauce
ounce (about 3/4 of a 1-pound package) spaghetti, cooked and drained
Heat the¬†oil in a 4-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 and 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.
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.