Ingredients
6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2 inch strips3 tablespoons canola oil, divided1/2 cup julienned green pepper1/2 cup sliced onion2 garlic cloves, minced1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (8 ounces) tomato sauce1 jar (4-1/2 ounces) sliced mushrooms, drained1 teaspoon Italian seasoning1 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper6 cups cooked spaghetti
Preparation
In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm;
In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.
