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Italian Chicken & Peppers

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Italian Chicken & Peppers

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

  • 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.

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