Italian Chicken and Peppers Recipe
- 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
- 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. Cover and cook on low for 4-5 hours or until a thermometer reads 170°.
- 2. Cook pasta according to package directions; drain. Serve with chicken and sauce. Top with shaved Parmesan cheese if desired. Yield: 6 servings.
1 each: 396 calories, 7g fat (2g saturated fat), 70mg cholesterol, 770mg sodium, 50g carbohydrate (13g sugars, 5g fiber), 32g protein
Reviews for Italian Chicken and Peppers
"This is a fabulously tasty dish!! I will be making this often!"
"It was just ok"
"My husband loved this and said it had a lot of flavor. I even put my chicken in frozen so it could cook longer. I used homemade canned tomato sauce and homegrown peppers and garlic. I will definetly make this again so easy!"
"very good.Easy to prepare."
"A tasty and easy slow cooker recipe."
"Rave reviews from my husband & two grown grandsons. Did in a dutch oven on top of stove. All organic ingredients, didn't use any cheese, used a box of tiny baby yellow & orange peppers. Yum-O, Recipe is a keeper, thanks Brenda."
"Very good make this one again"
"Have actually made this twice recently and will definitely be making it again. A new favorite in our household."
"I made this yesterday for dinner and it was a hit! I used whole wheat pasta and added cilantro instead of basil because I was out of fresh basil. Thanks for this delicious recipe!"
"This was an excellent recipe.Very,very tasty.Would be good without the chicken also as we are not big meat eaters.Will definitleymake it again. C.K.Potosi,wi"
"As others recommended, I added zucchini and yellow squash. Excellent! I'll be making this again soon!"
"Loved it, my family loved it. I have a lot of peppers, in my garden, so this was perfect."
"This is really good. So easy. Works well in Dutch oven for those of us who don't read directions until after we get home from work! Try it."
"Very good. I went easy on the garlic but next time I'll put in the full strength!"
"Did not have spaghetti sauce, used can of toms with chilli's and followed the rest of the recipe, oh I did add 1 extra clove of garlic , yes I would make again it was very tasty, no stars are shown on pc so I can not rate it"
"This is GREAT!! I, too added zucchini, but I also added a can of diced tomatoes and yellow squash and celery seed. I've tried it over pasta and rice, and it pleases either way!! Thank you for a great family recipe!!"
"My family loves this recipe. I make it at least twice a month. It is one of my go to recipes. My dad cannot eat pasta so I serve it to him over rice and it is just as good. I highly recommend giving this a try."
"Very easy and very good"
"This is easy and delicious! I added 2 small zucchini and 2 bunches of chopped scallions because they were in the fridge and needed to be used. Whole family enjoyed!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.