Quick Italian Chicken
4 boneless chicken breasts – HT frozen BOGO 2.5 lb.
4 boneless chicken thighs – HT value pack 2.77/lb.
1 1/4 t salt, divided
3/8 t pepper, divided
1/4 c olive oil – Filippo Berio BOGO 16.9 oz.
1 red bell pepper, cut into strips – H T Farmer’s Market 2/4.00
1 green bell pepper, cut into strips – 2 pack/1.69
1 c sliced mushrooms – HT Farmer’s Market 1.79/8oz.
2 cloves garlic, sliced
1 can (14.5 oz.) crushed tomatoes – dei fratelli BOGO 28 oz. (use 1/2 can)
spaghetti or fettucine, cooked and drained – H T Traders 2/3.00 16 oz.
Parmesan cheese, grated
Sprinkle chicken with 3/4 t salt and 1/4 t pepper. In a large non-stick skillet heat oil and brown chicken on both sides. Add peppers and mushrooms, and garlic, and remaining salt and pepper. Cook about 5 minutes until mushrooms soften. Add crushed tomatoes. Stir, cover, and simmer until chicken is done through.
Serve vegetables and sauce over your choice of pasta, top with chicken, and sprinkle with Parmesan cheese.