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Submitted by: Wendy Knowles from Pittsfield, ME
Originally shared on the web 02/02/2023

2 lbs. chicken pieces
2 T. oil
14-1/2 oz. can diced tomatoes
28-oz. jar spaghetti sauce
1 green pepper, sliced
1 onion, chopped
2 cloves garlic, minced
1 t. Italian seasoning
salt and pepper to taste
cooked pasta or rice
Garnish: grated Parmesan cheese

In a cast-iron Dutch oven or skillet over medium heat, brown chicken in oil. Drain; stir in tomatoes with juice and remaining ingredients except cheese. Reduce heat to medium-low. Cover and simmer until chicken juices run clear when pierced and vegetables are tender, stirring occasionally. Serve over cooked pasta or rice, topped with Parmesan cheese. Makes 4 to 6 servings.