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!"
Watch video tips and tricks
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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.