Instructions: In a soup pot, heat the oil over medium-high heat. Saute the bell peppers, onion, and mushrooms for 3 to 4 minutes, or just until the onion is tender. Remove the vegetables to a medium bowl, leaving any remaining oil in the pot.

In the same pot, saute the chicken pieces for 8 to 10 minutes over medium-high heat, or until lightly browned, turning halfway through the cooking. Return the sauteed vegetables to the pot, then add the spaghetti sauce and water; mix well.

Reduce the heat to medium-low and cook for 30 to 40 minutes, or until no pink remains in the chicken and its juices run clear.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.