- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast or thighs, cut into cubes
- 1 (25.75 ounce) jar Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce
- 8 ounces corkscrew-shaped pasta (rotini), cooked and drained
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned, stirring often.
- Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture with the pasta.