Italian Chicken & Peppers

  • Prep20 min.
  • Total40 min.
  • serv 6

This delicious stovetop dish feeds 6...and they'll love the taste of this easy to make Italian-flavored topper to serve over spaghetti.

POSTED IN: Dinner, Popular, Tomato Sauce


  • 1

    tablespoon vegetable oil

  • 1 3/4

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

  • 2

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

  • 2

    medium onions, chopped (about 2 cups)

  • 2

    clove garlic, minced or 1/2 teaspoon garlic powder

  • 1

    jar (24 ounces) Prego® Traditional Pasta Sauce

  • 12

    ounce (about 3/4 of a 1-pound package) spaghetti, cooked and drained


    • 1

      Heat the oil in a 4-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 and 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.


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.