| 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
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