Tri-Pepper Chicken

Name: Tri-Pepper Chicken
Ingredients: 3 tablespoons olive oil or 3 tablespoons vegetable oil, divided; 1 small onion, chopped; 1 1/2 cups sliced mushrooms; 6 boneless skinless chicken breast halves (about 1 1/2 pounds); 12 ounces roasted red peppers, drained and cut in strips; 1 medium green bell pepper, seeded and cut into 1 inch pieces; 1/4 teaspoon red pepper flakes; 26 ounces spaghetti sauce; 16 ounces linguine

9 ingredients

11 steps

Ingredients

3 tablespoons olive oil or 3 tablespoons vegetable oil, divided
1 small onion, chopped
1 1/2 cups sliced mushrooms
6 boneless skinless chicken breast halves (about 1 1/2 pounds)
12 ounces roasted red peppers, drained and cut in strips
1 medium green bell pepper, seeded and cut into 1 inch pieces
1/4 teaspoon red pepper flakes
26 ounces spaghetti sauce
16 ounces linguine

Directions

1

Heat 1 tablespoon oil in large skillet.
2

Add onion; cook over medium heat 3 minutes, stirring occasionally.
3

Add mushrooms; cook and stir 5 minutes or until tender.
4

Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown.
5

Reduce heat to low.
6

Return vegetables to skillet.
7

Stir in roasted peppers, bell pepper and red pepper flakes.
8

Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes.
9

Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife.
10

Meanwhile, cook linguine according to package directions; drain.
11

Serve chicken with linguine.