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Italian Chicken and Peppers

 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


  • 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


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

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Italian Chicken and Peppers (continued)

Nutritional 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.