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.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 6 cups hot cooked spaghetti or whole grain spaghetti (from about 12 ounces dry) 1 3/4 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch cubes 1 tablespoon vegetable oil 2 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 powder 1 jar (24 ounces) Prego® Traditional Italian Sauce ~ CLICK TO READ DETAILS ~ etc
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.
