2day's recipe: Sara's Spinach Chicken and Peppers

My family is rolling in tomorrow night and my nephew loves bell peppers.  He eats them like apples, so I was thinking about dinner... we need something with bell peppers.  Answer - my spinach and pepper chicken recipe.  I love it.  You can kick up the heat by adding jalapenos or leaving them out for a milder taste for a 2yr, like Culter.  Enjoy with a salad and good garlic bread!  For the adults - a nice glass of red wine!

Sara's Spinach Chicken and Peppers


Ingredients
1 box of spaghetti noodles or angel hair
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach
1 bag of the frozen bell peppers (has yellow, red and orange peppers) or fresh bell peppers
1 med onion sliced
8 ounces package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzarella cheese or Italian
salt and pepper to taste


Instructions

Cook spaghetti noodles according to package instructions.

Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spaghetti sauce in.

Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.

Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.

Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.

Add the 2 jars of pasta sauce and reduce heat to a simmer (low)

Let chicken simmer for about 20-30mins depending on how thick the breasts are.

To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.

Yields: 4 Servings
notes: I like to add jalapeno to this - I think the spice gives it a kick.