Yield
4 servings (serving size: 1 1/4 cups chicken mixture, 1 cup pasta, and 1 tablespoon cheese)

How to Make It

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add chicken; sauté 3 minutes. Stir in spaghetti sauce and next 6 ingredients (spaghetti sauce through mushrooms); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally. Serve over pasta; sprinkle with cheese. Garnish with thyme, if desired.

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Ratings & Reviews

perky1's Review

perky1
July 25, 2011
I have made this recipe several times and we enjoy it very much. I have found that it doesn't need the water added, because sufficient liquid cooks out of the vegetables. I also like to add red pepper flakes for a little kick.