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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
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