Ingredients:

2 chicken breasts skinless, boneless, halved

1 jar Mezzetta Sauce

1/4-pound mushrooms

1 tsp Italian Seasoning

1/4 cup yellow onion diced

1 tsp olive oil

1/2 cup red peppers seeded, diced

1 tbsp garlic crushed

Directions:

1. Start by cutting the chicken breasts in half lengthwise and seasoning the chicken with salt and pepper.

2. Heat olive oil in a large non-tick skillet over medium high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer the seared chicken to slow cooker. If you are using the Instant Pot instead of the slow cooker, you can brown the chicken in the Instant Pot on the searing setting.

3. Add the crushed garlic, diced onion, seeded and diced bell peppers, mushrooms, Mezzetta Sauce, Italian Seasoning and salt and black pepper to taste. Stir to combine in the slow cooker.

4. Cover and cook on high for 4 hours or on low for 8 hours. Serve hot over pasta, low carb pasta, spaghetti squash, or zucchini noodles.

5. Finally, top with grated parmesan and fresh chives or garlic chives, if desired.

Bon Appetit!