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Originally shared on the web 03/14/2011

1 lb. boneless, skinless
chicken breasts, cubed
2 T. oil
28-oz. jar spaghetti sauce
14-1/2 oz. can diced tomatoes
1 green pepper, diced
1 onion, diced
2 cloves garlic, minced
1 t. Italian seasoning
8-oz. pkg. spaghetti, cooked

Sauté chicken in oil over medium heat until golden; drain. Stir in remaining ingredients except spaghetti; simmer over low heat until vegetables are tender. Serve over cooked spaghetti. Makes 2 to 4 servings