Ingredients
1 Tbs vegetable oil
1 ½ pounds boneless chicken breasts, cut into 1-inch cubes
2 medium bell peppers, cut into strips
2 medium onions, chopped
2 cloves garlic, minced
24 oz. Francesco Rinaldi® Spicy Marinara Sauce
6 cups hot cooked gluten free spaghetti
Directions
Heat the oil in a 4-quart saucepot over medium-high heat. Add the chicken and cook until browned on both sides and cooked through (about 10 minutes), stirring often. Add the peppers, onions and garlic; cook until tender. Add the Italian sauce, stir to combine and heat through. Serve mixture over the gluten free spaghetti. (Serves: 6)
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