1 jar (44 oz.) Classico® Tomato and Basil (Value Size) Pasta Sauce
16 oz. thin spaghetti pasta
1 large onion, cut into strips, or about 4 cups
1 large green bell pepper, cut into thin strips, or about 2-1/2 cups
1 large red bell pepper, cut into thin strips, or about 2-1/2 cups
16 oz. sliced fresh mushroom, or about 6 cups
1/4 cup olive oil, divided
2 lb. boneless, skinless chicken tenderloins, or about 16 pieces
Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, heat 2 Tbsp. of oil in a large skillet over medium high heat. Cook onion, green pepper, red pepper and mushrooms for 6 to 8 minutes, or until tender, stirring occasionally. Remove from skillet.
Heat remaining 2 Tbsp. of oil n the same skillet over medium high heat. Brown chicken in oil 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 10 to 12 minutes, or until chicken is cooked through, stirring occasionally. Serve hot with cooked pasta.
If desired, substitute Classico Tomato & Basil Pasta Sauce with Classico Four Cheese Pasta Sauce.