Chicken Spaghetti Supper

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

1. Cut chicken into 1/2" strips.
2. In a large skillet, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 6-8 minutes.
3. Remove and keep warm; drain drippings.
4. Add remaining oil to skillet; saute green pepper, onion and garlic until tender.
5. Add tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil.
6. Return chicken to the pan and heat through.
7. Serve over spaghetti.
8. Yield: 4-6 servings.

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

Taken from www.food.com/recipe/chicken-spaghetti-supper-272708 (may not work)