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Italian Chicken & Peppers

Image of prepared Italian Chicken & Peppers recipe
  • prep time: 20 min
  • total time: 40 min
  • serves: 6 people
  • calories: 441 1 serving

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.


cost per recipe: $11.38

  • 6 cups hot cooked spaghetti or whole grain spaghetti (from about 12 ounces dry)
  • 1 3/4 pounds boneless, skinless chicken breast 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


  • Tips

    • Easy Substitution: You can substitute Italian pork sausage, cut into 1-inch pieces, for the chicken.  Omit the oil and brown the sausage as directed in Step 1.  Pour off all but 1 tablespoon drippings from the skillet and  proceed as shown above in Step 2.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.


Sort By:
  • excellent

    March 18, 2015

    will make this again..may substitute chicken or even pork chops...a big hit !!!

  • Easy & good

    Trisha F.
    June 12, 2014

    Family loved this

  • Good and easy

    January 30, 2014

    I subbed ital sausage for the chicken because we'd had a lot of chicken lately. It was really good. I'd make it again with sausage or chicken.

  • Great for a gluten free dinner with a simple switch.

    Lynnette M.
    January 13, 2014

    We try to cook gluten free, so instead of using noodles in the recipe, switch to spaghetti squash. Bake the squash and when done, scoop out the squash like noodles. Tastes great and you never miss the gluten or starch.

  • This meal is becoming one of my husband's favorites.

    Cathy B.
    November 19, 2013

    Easy to make. A simple twist with the same old ingredients makes a great meal.

    Try it and enjoy!!

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    Made With

    Calories 441
    Total Fat 7 g
    Sat. Fat 0.9 g
    Trans Fat 0 g
    Cholesterol 67 mg
    Sodium 464 mg
    Total Carb 61 g
    Dietary Fiber 5 g
    Sugar 11 g
    Added Sugars 3 g
    Protein 30 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 15 %DV
    Potassium 18 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.