• 2 Tbsp. olive oil
  • 1 1/4 lbs. boneless skinless chicken thighs, seasoned with salt and pepper if desired
  • 1 1/2 cups red and/or green pepper, sliced into strips
  • 1 medium onion, sliced
  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  • 8 ounces Penne, cooked & drained
  1. Heat olive oil in deep 12-inch skillet over medium-high heat and brown chicken. Remove chicken to paper towel-lined plate.
  2. Cook peppers and onions in same skillet, stirring occasionally, 3 minutes.
  3. Stir in sauce. Return chicken to skillet.
  4. Bring to a boil, reduce heat, cover and simmer over medium-low heat 15 minutes or until chicken is thoroughly cooked. Serve garnished with grated Parmesan cheese, if desired.
Tip: If using bone-in chicken thighs, increase simmer time by 10 minutes or until chicken is thoroughly cooked.