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Italian Chicken & Peppers for a Crowd

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Italian Chicken & Peppers for a Crowd

Italian Chicken & Peppers for a Crowd
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total prep
You can easily feed a crowd of 15 with this tasty chicken and peppers dish that is served over tender spaghetti.



  • Heat the oil in an 8-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
  • Reduce the heat to medium  Stir the peppers, onions and garlic in the saucepot. Cook until the chicken is cooked through and the vegetables are tender.
  • Stir in the sauce and cook until the mixture is hot and bubbling.  Serve the chicken mixture over the spaghetti.
  • Serving Suggestion: Serve with crusty long Italian rolls. For dessert serve with fruit compote: sliced fresh oranges, grapefruit, red grapes and apples.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.