A slightly sweet sauce that is quick to make!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender. Add chicken, and cook until no longer pink. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red peppers, and simmer 5 minutes more.

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  • Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.

Nutrition Facts

454 calories; 11.8 g total fat; 36 mg cholesterol; 697 mg sodium. 62.3 g carbohydrates; 21.1 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2012
AWESOME! I don't know what some of the other reviewers were talking about in regards to lack of flavour. I thought the flavour was wonderful. I have made this recipe with chicken and another time with a mix of large shrimp (1.25 ilb ) and scallops (1 ilb.). I seared those seperately with a little olive oil salt and fresh cracked pepper and then added them in at the end. Both versions of this recipe were great. As for changes to the recipe in general besides what type of protien I used I could not find roasted Italian cherry peppers so I substituted an equal amount of sliced roasted red peppers and added 1/2 tsp. crushed red chili flakes. I put the flakes in with the garlic at the beginning to bring out their flavour. The 1/2 tsp. was just enough to say 'hey I'm here I'm spice but not too much spice'. If you wanted this dish to have more kick I'm sure you could use a whole tsp. without overpowering the other flavours. Also the spaghetti sauce I used was President's Choice Marinara sauce. If you're not Canadian you might not know this brand but it's a groccery store brand of okay quality. It worked out great. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/04/2010
The sauce was good. Tastes just like spagetti. I didn't care for the chicken in it. I think it would be better with hamburger meat. Unless you were watching your figure I would not recommetd this recipe to anyone I know. Sorry. Read More
24 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2012
AWESOME! I don't know what some of the other reviewers were talking about in regards to lack of flavour. I thought the flavour was wonderful. I have made this recipe with chicken and another time with a mix of large shrimp (1.25 ilb ) and scallops (1 ilb.). I seared those seperately with a little olive oil salt and fresh cracked pepper and then added them in at the end. Both versions of this recipe were great. As for changes to the recipe in general besides what type of protien I used I could not find roasted Italian cherry peppers so I substituted an equal amount of sliced roasted red peppers and added 1/2 tsp. crushed red chili flakes. I put the flakes in with the garlic at the beginning to bring out their flavour. The 1/2 tsp. was just enough to say 'hey I'm here I'm spice but not too much spice'. If you wanted this dish to have more kick I'm sure you could use a whole tsp. without overpowering the other flavours. Also the spaghetti sauce I used was President's Choice Marinara sauce. If you're not Canadian you might not know this brand but it's a groccery store brand of okay quality. It worked out great. Read More
(9)
Rating: 5 stars
06/29/2012
AWESOME! I don't know what some of the other reviewers were talking about in regards to lack of flavour. I thought the flavour was wonderful. I have made this recipe with chicken and another time with a mix of large shrimp (1.25 ilb ) and scallops (1 ilb.). I seared those seperately with a little olive oil salt and fresh cracked pepper and then added them in at the end. Both versions of this recipe were great. As for changes to the recipe in general besides what type of protien I used I could not find roasted Italian cherry peppers so I substituted an equal amount of sliced roasted red peppers and added 1/2 tsp. crushed red chili flakes. I put the flakes in with the garlic at the beginning to bring out their flavour. The 1/2 tsp. was just enough to say 'hey I'm here I'm spice but not too much spice'. If you wanted this dish to have more kick I'm sure you could use a whole tsp. without overpowering the other flavours. Also the spaghetti sauce I used was President's Choice Marinara sauce. If you're not Canadian you might not know this brand but it's a groccery store brand of okay quality. It worked out great. Read More
(9)
Rating: 5 stars
10/18/2007
This recipe is the best! I put everything (except pasta of course) in the slow cooker. When I got home from work the house smelled wonderful and it tasted even better. My husband who isn't very fond of chicken ate 2 huge helpings. Thanks for the great recipe. Read More
(9)
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Rating: 5 stars
01/05/2004
this was fast and easy and the taste was fantastic. I had a roasted garlic spaghetti sauce that I wanted to use - this recipe was perfect. I couldn't find roasted italian cherry peppers - we put out spicy cherry peppers on the side... but the dish was great even without them! Read More
(8)
Rating: 5 stars
12/27/2010
Okay I made a mistake and used PICKLED sweet peppers (the kind with vinegar but no sugar added) and I have to say it was AMAZING quite possibly the best tasting sauce I've ever eaten. The flavor will be largely affected by your choice of spaghetti sauce so choose a high quality one. Other than that I added salt and lots of freshly ground pepper. Read More
(6)
Rating: 5 stars
10/02/2007
Everyone ate this all up! I cooked the mushrooms (8oz.) onions and half of the garlic together. I took note in the reviews that it needed something more flavor wise so I added kosher salt and thyme to the mushrooms. I cooked the chicken separately and I didn't bother salting it because the sauce has plenty of sodium in it but i did add italian seasonings and the rest of the garlic. Once the chicken browned I combined everything and used a 1/2 cup of red wine and it was perfect. I didn't have any roasted cherry peppers on hand but will try next time or brown sugar it was great without it. Read More
(5)
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Rating: 4 stars
03/24/2006
This was a very easy and very well accepted meal. The italian cherry peppers added a great spicy kick to the meal. This dish would have received five stars if it had a little more flavor. I felt as if it was missing one key spice for flavor perhaps some fresh kosher salt. Lastly I made this with spaghetti instead of linguini as this was all I had on hand (actually I forgot to buy it at the store). My one additional suggestion would be to NOT skimp on your jar of spaghetti sauce and buy a top notch brand. Afterall this is where most of our flavor is coming from. Read More
(5)
Rating: 5 stars
01/20/2004
This was so delicious! A friend and I made it together and were very pleased and impressed with the result. It was very spicy (which I liked) but if you aren't too keen on spicy things I suggest you tone down the Italian Cherry Peppers. Read More
(4)
Rating: 5 stars
12/27/2003
My husband & I both loved this. It's an excellent tasting sauce. All I added was a little salt and pepper. I gave some to a friend and she's taking the recipe to her son in Wisconsin. This is definitely a keeper. Yhank you Star... Read More
(4)
Rating: 4 stars
11/03/2009
This left my lips burning with 1/2 the cherry peppers! Next time I'll do this with just some red pepper flakes. Otherwise very very good. My family doesn't eat mushrooms and onions so we added a small yellow and green squash instead. I agree that you should buy a good sauce as that really helps the flavor. Read More
(3)
Rating: 3 stars
11/04/2010
The sauce was good. Tastes just like spagetti. I didn't care for the chicken in it. I think it would be better with hamburger meat. Unless you were watching your figure I would not recommetd this recipe to anyone I know. Sorry. Read More