Chicken Cacciatore

Makes 2 to 4 servings

1 lb. boneless, skinless chicken breasts, cubed

2 T. oil

28-oz. jar spaghetti sauce

14-1/2 oz. can diced tomatoes

1 green pepper, diced

1 onion, diced

2 cloves garlic, minced

1 t. Italian seasoning

8-oz. pkg. spaghetti, cooked

Sauté chicken in oil over medium heat until golden; drain. Stir in remaining ingredients except spaghetti; simmer over low heat until vegetables are tender. Serve over cooked spaghetti.

Herb butter is scrumptious on warm bread! Blend together softened butter and chopped fresh herbs like chives or marjoram. Add a touch of lemon juice if you like. Roll up in wax paper and chill, then slice to serve.