1 jar (24 oz.) Classico® Traditional Sweet Basil Pasta Sauce
8 oz. thin spaghetti pasta
1 medium onion, cut into thin strips, or about 3 cups
1 medium green bell pepper, cut into thin strips, or about 2 cups
1 medium red bell pepper, cut into thin strips, or about 2 cups
8 oz. sliced fresh mushrooms, or about 3 cups
2 tbsp olive oil
1 lb. boneless, skinless chicken tenderloins, or about 8 pieces
- Cook pasta according to package instructions. Drain and keep warm.
- Meanwhile, heat 1 Tbsp. of oil in a large skillet over medium high heat. Cook onion, green pepper, red pepper and mushrooms for 5 to 6 minutes, or until tender, stirring occasionally. Remove from skillet.
- Heat remaining 1 Tbsp. of oil n the same skillet over medium high heat. Brown chicken for 2 to 3 minutes on each side. Stir in Pasta Sauce and vegetables, and bring to a boil. Cover, reduce heat to medium low and simmer for 8 to 10 minutes, or until chicken is cooked through, stirring occasionally. Serve hot with cooked pasta.
Tips
- If desired, substitute Classico Traditional Sweet Basil Pasta Sauce with Classico Tomato & Basil Pasta Sauce.
1 med pepper or about 2 cups
8 oz of mushrooms or about 3 cups
My onion is 1 cup maybe. Green pepper is maybe 1 cup. 8 oz mushrooms is one cup. What's up with this recipe?