Italian Chicken and Peppers

Post date: May 20, 2015 8:51:25 PM

Serves 6

Ingredients

1 Tbs vegetable oil

1 ½ pounds boneless chicken breasts, cut into 1-inch cubes

2 medium bell peppers, cut into strips

2 medium onions, chopped

2 cloves garlic, minced

24 oz. Francesco Rinaldi® Spicy Marinara Sauce

6 cups hot cooked gluten free spaghetti

Directions

Heat the oil in a 4-quart sauce pot over medium-high heat. Add the chicken and cook until browned on both sides and cooked through (about 10 minutes), stirring often. Add the peppers, onions and garlic; cook until tender. Add the Italian sauce, stir to combine and heat through. Serve mixture over the gluten free spaghetti.