Italian Chicken and Peppers

READY IN: 35mins
Recipe by seabeewife401

A welcome change from traditional spaghetti and meatballs! I got this recipe from Campbell's website, and made some of my own changes, which are listed below. This is a big hit with my family and have been asked to make it often. I have occasionally substituted the chicken with sausage and it came out just as great!

Top Review by Torachef 1997

I had extra peppers (orange and red) on hand, and chicken breast in the freezer - and was tired of the usual stir-fry. This was an excellent solution. Delicious, easy, and the leftovers reheated wonderfully! This is going onto the regular rotation - thanks!

Ingredients Nutrition

  • 14.79 ml vegetable oil
  • 680.38 g boneless chicken breasts, cut into 1 inch cubes
  • 2 medium green peppers, cut into strips
  • 1-2 medium onion, chopped (depending on preference)
  • 2-4 garlic cloves, minced (depending on preference)
  • 2 (226.79 g) can sliced mushrooms (optional)
  • 737.08-793.78 g jarprego traditional Italian sauce (you can use any kind you have on hand)
  • 1419.54 ml cooked whole wheat spaghetti
  • salt and pepper, to taste
  • 0.25 ml oregano
  • 0.25 ml sweet basil
  • 0.25 ml parsley flakes


  1. Sauté peppers, onions, mushrooms and garlic in a large skillet until the peppers are slightly tender.
  2. Remove vegetables from skillet and set aside.
  3. Add vegetable oil to warm skillet. Place cubed chicken into the skillet and cook on medium heat until browned; approximately 15 minutes.
  4. Return sauteed vegetables to skillet with chicken.
  5. Add sauce to the skillet and heat through. Add salt, pepper and additional spices if needed**.
  6. Serve over cooked pasta.

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