Italian Chicken & Peppers for a Crowd
You can easily feed a crowd of 15 with this tasty chicken and peppers dish that is served over tender spaghetti.
Ingredients
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
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
Instructions
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.
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.
Italian Chicken & Peppers for a Crowd
You can easily feed a crowd of 15 with this tasty chicken and peppers dish that is served over tender spaghetti.
Directions
Print
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.
Ingredients
3 tablespoons vegetable oil4 pounds skinless, boneless chicken breast halvesor thighs, cut into 1-inch cubes4 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 powder1 jar (67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)2 packages (1 pound each) spaghetti, cooked and drained
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