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Italian Chicken and Peppers

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—something I love but can no longer eat! It's great with steamed broccoli. —Brenda Nolen, Simpsonville, South Carolina

6 ServingsPrep: 20 min. Cook: 4 hours

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

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°.
Cook pasta according to package directions; drain. Serve with chicken
and sauce. Top with shaved Parmesan cheese if desired. Yield: 6
servings.

Nutrition Facts: 1 chicken breast half with 3/4 cup pasta and 2/3 cup sauce equals 396 calories,

2 of 2

Italian Chicken and Peppers (continued)

Nutrition Facts: 7 g fat (2 g saturated fat), 70 mg cholesterol, 770 mg sodium, 50 g carbohydrate, 5 g fiber, 32 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.