In large saucepot, heat oil over medium-high heat. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to plate.
In same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from bottom of saucepot with wooden spoon. Add chicken and any juices on plate; reduce heat to medium and cook 5 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.
Prepare pappardelle as label directs; drain. Makes about 3 cups.
Serve chicken and sauce over pappardelle garnished with parsley, if desired.
Ingredients
Directions
In large saucepot, heat oil over medium-high heat. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and black pepper. Add chicken to saucepot; cook 8 minutes or until browned, turning once. Transfer chicken to plate.
In same saucepot, cook and stir peppers and onions, and mushrooms over medium-high heat 7 minutes or until starting to brown. Stir in sauce, scraping browned bits from bottom of saucepot with wooden spoon. Add chicken and any juices on plate; reduce heat to medium and cook 5 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Makes about 5 cups.
Prepare pappardelle as label directs; drain. Makes about 3 cups.
Serve chicken and sauce over pappardelle garnished with parsley, if desired.