Italian Chicken And Peppers

• 1 tablespoon vegetable oil
• 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
• 2 medium green peppers, cut into strips
• 1 -2 medium onion, chopped (depending on preference)
• 2 -4 garlic cloves, minced (depending on preference)
• 2 (4 ounce) cans sliced mushrooms (optional)
• 1 (26 -28 ounce) jar prego traditional Italian sauce (you can use any kind you have on hand)
• 6 cups cooked whole wheat spaghetti
• salt and pepper, to taste
• 1 pinch oregano
• 1 pinch sweet basil
• 1 pinch parsley flakes

1. Saute peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
2. Remove vegetables from skillet and set aside.
3. Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
4. Return sauteed vegetables to skillet with chicken.
5. Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
6. Serve over cooked pasta.

vegetable oil, chicken breasts, green peppers, onion, mushrooms, italian sauce, salt, oregano, sweet basil, parsley flakes

Taken from www.food.com/recipe/italian-chicken-and-peppers-367386 (may not work)