INGREDIENTS

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

DIRECTIONS

  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. Serve over spaghetti.
  7. Yield: 4-6 servings.