You can easily feed a crowd of 15 with this tasty chicken and peppers dish that is served over tender spaghetti.
cost per recipe: $25.57
The price is determined by the national average.
tablespoons vegetable oil
pounds skinless, boneless chicken breast halvesor thighs, cut into 1-inch cubes
medium green pepper, cut into 2-inch-long strips (about 3 cups)
medium onion, chopped (about 2 cups)
cloves garlic, minced or 1 teaspoon garlic powder
jar (67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)
packages (1 pound each) spaghetti, cooked and drained
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.