Italian Chicken & Peppers
This simple skillet supper is reminiscent of chicken cacciatore, except it cooks in much less time since it uses boneless chicken cut into pieces. Chicken, peppers and onions gently simmer to perfection in our perfectly seasoned sauce. A great go-to recipe for those weeknight dinners.
Ingredients
6 cups hot cooked spaghetti or whole grain spaghetti (from about 12 ounces dry)1.75 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch cubes1 tablespoon vegetable oil2 medium green pepper, cut into 2-inch-long strips (about 3 cups) (any color bell pepper will work in this recipe)2 large onion, chopped (about 2 cups)2 cloves garlic, minced or 1/2 teaspoon garlic powder1 jar (24 ounces) Prego® Traditional Italian Sauce
Instructions
While the spaghetti is cooking, season the chicken as desired. Heat the oil in a 12-inch skillet 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 skillet 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. Season to taste. Serve the chicken mixture over the spaghetti. Sprinkle with grated Parmesan cheese, if desired.
Italian Chicken & Peppers
This simple skillet supper is reminiscent of chicken cacciatore, except it cooks in much less time since it uses boneless chicken cut into pieces. Chicken, peppers and onions gently s...
Directions
Print
While the spaghetti is cooking, season the chicken as desired. Heat the oil in a 12-inch skillet 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 skillet 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. Season to taste. Serve the chicken mixture over the spaghetti. Sprinkle with grated Parmesan cheese, if desired.
Ingredients
6 cups hot cooked spaghetti or whole grain spaghetti (from about 12 ounces dry)1.75 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch cubes1 tablespoon vegetable oil2 medium green pepper, cut into 2-inch-long strips (about 3 cups) (any color bell pepper will work in this recipe)2 large onion, chopped (about 2 cups)2 cloves garlic, minced or 1/2 teaspoon garlic powder1 jar (24 ounces) Prego® Traditional Italian Sauce
Chicken Pesto with Tomatoes
This chicken with pesto and tomatoes recip...
Santa Fe Chicken & Stuffing
Stuffing lovers will rejoice when you serv...
Chicken & Broccoli Alfredo for a Cr...
This scrumptious pasta dish features easy ...
Slow Cooked Creamy Chicken & Wild R...
It takes only 10 minutes to put 5 simple ...