Italian Chicken & Peppers for a Crowd
From:Campbell's Kitchen
Prep: 20 minutes
Cook: 30 minutes
Serves:15
Ingredients:
3 tablespoons vegetable oil
4 pounds skinless, boneless chicken breasts or thighs, cut into 1-inch cubes
4 medium green peppers, cut into 2-inch-long strips (about 3 cups)
4 medium onions, chopped (about 2 cups)
4 cloves garlic, minced OR 1/2 teaspoon garlic powder
1 jar (4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)
Hot cooked spaghetti
Directions:
Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned and cooked through, stirring often.
Stir the peppers, onions and garlic in the saucepot. Reduce the heat to medium. Cook until the vegetables are tender. Stir in the sauce and cook until the mixture is hot and bubbling. Serve over the spaghetti.
Serving Suggestion: Serve with crusty long Italian rolls. For dessert serve with fruit compote: sliced fresh oranges, grapefruit, red grapes and apples.
Nutrition Information
Calories 202, Total Fat 7g, Saturated Fat 2g, Cholesterol 35mg, Sodium 583mg, Total Carbohydrate 18g, Dietary Fiber 4g, Protein 16g, Vitamin A 13%DV, Vitamin C 26%DV, Calcium 4%DV, Iron 7%DV