Makes 4 servings. Difficulty
1 Tablespoon extra-virgin olive oil 2 chicken breasts, boneless & skinless 1/2 teaspoon each, garlic powder and dried oregano Salt and freshly ground black pepper to taste 1 medium onion, halved and thinly sliced 6 ounces sliced mushrooms 1/2 green bell pepper, cut into strips 1 jar (16 ounces) Muir Glen spaghetti sauce (available at most grocery stores)
Place chicken breasts between two pieces of plastic wrap and pound out to a thickness of 1/4 inch. Cut into thin slices.
In a large skillet, heat oil over medium- high heat. Season chicken with garlic powder, oregano, salt and pepper. Add chicken and onion to skillet; cook 3 minutes. Turn chicken and add mushrooms and peppers. Cook 3 minutes more. Stir in spaghetti sauce, cover and cook just until heated through.