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Italian Chicken & Peppers for a Crowd

Italian Chicken & Peppers for a Crowd

4.25 4

You can easily feed a crowd of 15 with this tasty chicken and peppers dish that is served over tender spaghetti.

serves 15 people

Ingredients

cost per recipe: $25.57

The price is determined by the national average.

  • 3

    tablespoons vegetable oil

  • 4

    pounds skinless, boneless chicken breast halvesor thighs, cut into 1-inch cubes

  • 4

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

  • 4

    medium onion, chopped (about 2 cups)

  • 4

    cloves garlic, minced or 1 teaspoon garlic powder

  • 1

    jar (67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)

  • 2

    packages (1 pound each) spaghetti, cooked and drained

view nutrition info

How to Make It

Heat the oil in an 8-quart saucepot 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 saucepot. 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.  Serve the chicken mixture over the spaghetti.
Step 1

Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.

Step 2

Reduce the heat to medium  Stir the peppers, onions and garlic in the saucepot. Cook until the chicken is cooked through and the vegetables are tender.

Step 3

Stir in the sauce and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the spaghetti.

Recipe Tips

  • Serving Suggestion: Serve with crusty long Italian rolls. For dessert serve with fruit compote: sliced fresh oranges, grapefruit, red grapes and apples.
  • 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.
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Made With
(67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)

(67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)

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Ratings & Reviews

(4)
  • ddbrochtrup

    August 1, 2008

    Italian Chicken & Peppers for a Crowd

    I had fun with is recipe. Instead of vegetable oil, I used olive oil. I also used ywo red peppers in addition to the green ones. And I added a container of fresh cut mushrooms. Fresh tomato sause was used instead of Prego. And, lastly, I cooked whole grain pasta fusilli (springs) and then added it to the sauce pot. It was soooo good!

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  • S T.

    May 1, 2008

    Italian Chicken & Peppers for a Crowd

    Family loves it!! Surprised the picky children ate the peppers!!

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    (0) (0)
  • gardener

    April 30, 2008

    Italian Chicken & Peppers for a Crowd

    MY FAMILY LOVE THIS. THEY WANTED TO PUT IT ON MY YES LIST TO COOK AGAIN.

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    (0) (0)
  • sheliastuart

    October 5, 2005

    Italian Chicken & Peppers for a Crowd

    My family loved this recipe.

    Was this helpful?

    (0) (0)

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