Friday, August 21, 2009

Italian Chicken and Peppers

Photo taken from the Taste of Home website

Prep: 20 min Cook: 4 hours Yield: 6 servings

6 boneless skinless chicken breast halves
1 jar (26 oz) 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 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 cups uncooked spiral pasta

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.

2. Cover and cook on low for 4 - 5 hours or until a meat thermometer reads 170 degrees. Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce.

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