Chicken Spaghetti Supper

• 6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2 inch strips
• 3 tablespoons canola oil, divided
• 1/2 cup julienned green pepper
• 1/2 cup sliced onion
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 4 to 6 cups cooked spaghetti

1. In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm;
2. In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.

chicken, canola oil, green pepper, onion, garlic, italian diced tomatoes, tomato sauce, mushrooms, italian seasoning, salt, oregano, pepper

Taken from www.tasteofhome.com/recipes/chicken-spaghetti-supper/ (may not work)