Italian Chicken and Peppers |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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I put this chicken recipe together one day when I had leftover peppers and wanted something easy with tomatoes. To my delight, the taste reminds me of pizza Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1 jar (24 ounces) garden-style spaghetti sauce |
1 medium onion, sliced |
1/2 each small green, sweet yellow and red peppers, julienned |
1/4 cup grated parmesan cheese |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4-1/2 cups uncooked spiral pasta |
shaved parmesan cheese, optional |
Directions:
1. Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°.
2. Cook pasta according to package directions; drain. Serve with chicken and sauce. Top with shaved Parmesan cheese if desired. Yield: 6 servings.
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