Chicken Zingarella - cooking recipe

Ingredients

4 boneless chicken breasts, sliced into bite-size pieces
1 (28 ounce) jar ragu garden vegetable spaghetti sauce or (28 ounce) jar any vegetable spaghetti sauce
1 (14 ounce) jar roasted red peppers
1 small onion, chopped
6 -7 large mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons light brown sugar
1/4 cup red wine
olive oil

Preparation

In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown.
Add chicken and cook until no longer pink.
Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat.
Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more.
Serve immediately over pasta of your choice.