Italian Chicken & Peppers for a Crowd

• 3 tablespoons vegetable oil
• 4 lbs boneless skinless chicken breast halves or 4 lbs chicken thighs, cut into 1-inch cubes
• 4 medium green peppers, cut into 2 inch long strips or 3 cups green peppers
• 4 medium onions, chopped or 4 cups chopped onions
• 1 teaspoon garlic powder
• 1 (67 ounce) jar Prego fresh mushroom italian sauce or 7 12 cups Prego fresh mushroom italian sauce
• 2 (1 lb) packages spaghetti, cooked and drained

1. Heat the oil in an 8-quart saucepot over medium-high heat.
2. Add the chicken and cook until well browned, stirring often.
3. Reduce the heat to medium.
4. Stir the peppers, onions and garlic in the saucepot.
5. Cook until the chicken is cooked through and the vegetables are tender.
6. Stir in the sauce and cook until the mixture is hot and bubbling.
7. Serve the chicken mixture over the spaghetti.
8. RECIPE TIPS:.
9. SERVING SUGGESTION: Serve with crusty long Italian rolls.
10. For dessert serve with fruit compote: slice fresh oranges, grapefruit, red grapes and apples.

vegetable oil, chicken, green peppers, onions, garlic, fresh mushroom italian sauce, packages spaghetti

Taken from www.food.com/recipe/italian-chicken-peppers-for-a-crowd-497225 (may not work)