Cooking Directions

• Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Reduce the heat to medium  Stir the peppers, onions and garlic in the saucepot. Cook until the chicken is cooked through and the vegetables are tender.
• Stir in the sauce and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the spaghetti.

Ingredients

• 3 tablespoons vegetable oil
• 4 pounds skinless, boneless chicken breast halvesor thighs, cut into 1-inch cubes
• 4 medium green pepper, cut into 2-inch-long strips (about 3 cups)
• 4 medium onion, chopped (about 2 cups)
• 4 cloves garlic, minced or 1 teaspoon garlic powder
• 1 jar (67 ounces) Prego® Fresh Mushroom Italian Sauce (7 1/2 cups)
• 2 packages (1 pound each) spaghetti, cooked and drained