Chunky Chicken Spaghetti
|Chicken breasts||4 , cooked, boned, chopped|
|Vegetable oil||2 Tablespoon|
|Red bell pepper||1 , chopped|
|Green bell pepper||1 , chopped|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Spaghetti sauce||32 Ounce (1 Jar)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Spaghetti||8 Ounce, cooked and drained|
|Chopped parsley||2 Tablespoon|
Brown the cooked chicken in hot vegetable oil in a 12 inch or larger skillet over medium heat.
Add the bell peppers, onion, garlic and mushrooms and saute for 5 to 10 minutes or until vegetables are tender.
Stir in the spaghetti sauce and half the mozzarella cheese.
Serve over the spaghetti.
Sprinkle with the parsley and remaining cheese.
A 4 ounce can of drained sliced mushrooms may be substituted for the fresh ones.
A cup of shredded Cheddar cheese plus a cup of shredded mozzarella may be substituted for the 2 cups mozzarella cheese.