Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive Oil |
| ½ teaspoon | Crushed Red Pepper |
| 2 pounds | Boneless Chicken Breasts * |
| ½ pounds | Thickly Sliced Mushrooms |
| \N \N | Jar Ragu Spaghetti Sauce ** |
| 2 larges | Sweet Peppers *** |
| 1 large | Green Pepper **** |
| ¾ teaspoon | Dried Thyme; crushed |
| 2 tablespoons | Red Wine Vinegar |
| \N \N | Hot cooked spaghetti or linguini |
* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini.