Chicken | Italian Chicken & Peppers Recipe
By campbells.com |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. Easy food beverage for breakfast lunch dinner simple recipes idea to cook bake and grill - NeedTaste
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Yield: 4 Servings
Rated 4/5 based on 165 Reviews
Ingredients:
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)
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)
Instructions:
- 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.