| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Poultry, Pasta | 8 | Servings |
INGREDIENTS
| 1/4 | c | Olive Oil |
| 1/2 | ts | Crushed Red Pepper |
| 2 | lb | Boneless Chicken Breasts * |
| 1/2 | lb | Thickly Sliced Mushrooms |
| Jar Ragu Spaghetti Sauce ** | ||
| 2 | lg | Sweet Peppers *** |
| 1 | lg | Green Pepper **** |
| 3/4 | ts | Dried Thyme; crushed |
| 2 | tb | Red Wine Vinegar |
| Hot cooked spaghetti or linguini |
INSTRUCTIONS
* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”