Recipe by Campbell's Kitchen
"Sauteed chicken and colorful mixed peppers...you just know it's going to be delicious, and using jarred Italian sauce makes it easy and tasty!"
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skinless, boneless chicken breast halves
red pepper, cut into 2-inch-long strips
yellow pepper, cut into 2-inch-long strips
green pepper, cut into 2-inch-long strips
onion, cut in half and thinly sliced
1 (24 ounce) jar
Prego® Veggie Smart Chunky & Savory Italian Sauce
So delish! My whole family loves it. I think the only changes I made were:
1. I cut my chicken into strips before browning it. Also salted and peppered them as they were cooking.
2. I didn't have tomato/pasta sauce on hand, so I used diced tomatoes then added some italian seasoning.
I'll be making this many more times. So simple!
Our family loves this recipe. It makes enough sauce that we freeze the left overs and use pasta later. Easy, delicious and looks great on the plate.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian-Style Chicken and Pepper Saute
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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