Italian Chicken and Peppers for a Crowd


  • 3 tablespoons vegetable oil
  • 4 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
  • 4 medium green peppers, cut into strips
  • 4 medium onions, chopped
  • 4 cloves garlic, minced
  • 7 ½ cups Prego® Fresh Mushroom Italian Sauce
  • Hot cooked spaghetti

1. Heat oil in saucepot. Add chicken and cook until browned and done, stirring often. 2. Add peppers, onions and garlic and cook until tender. Add pasta sauce and heat through. Serve over spaghetti.

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network