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45 minutes
Prep: 15 minutes
Cook: 30 minutes
471 calories per serving view nutrition facts
8 servings
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| 1/4 | cup | olive oil | |
| 1/2 | teaspoon | red pepper flakes | crushed |
| 2 | pounds | chicken breasts | boneless, cut into thin strips |
| 1/2 | pound | mushrooms | thickly |
| 48 | ounces | spaghetti sauce | |
| 2 | large | sweet red bell pepper | yellow, cut into thin strips |
| 1 | large | green bell pepper | cut into thin strips |
| 3/4 | teaspoon | thyme | crushed |
| 2 | tablespoons | red wine vinegar | |
| 1 | x | spaghetti cooked | hot, or linguini |
Heat olive oil and red pepper in a Dutch oven on medium-high heat.
Add chicken and sauté 5 mins. or until golden brown.
Remove chicken from oven with a slotted spoon; set aside.
Add mushrooms; sauté 4 to 5 mins or until tender.
Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil.
Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally.
Serve over spaghetti or linguini.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 144mg | 6% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 7.0g | 28% |
| Sugars 24.0g | |
| Protein 40.0g | 80% |
| Vitamin A | 51% | Vitamin C | 151% | |
| Calcium | 8% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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