Chicken Spaghetti IV

2 tablespoons olive oil

¼ cup sliced fresh mushrooms

¼ cup chopped green bell pepper

1 small onion, chopped

1 pound skinless, boneless chicken breast meat - cut into strips

1 (8 ounce) package angel hair pasta

1 cup spaghetti sauce

Heat oil in a large skillet over medium high heat. Saute mushrooms, bell pepper and onion until soft; remove from skillet and set aside. Saute chicken for about 15 minutes, or until cooked through and juices run clear. Return mushroom mixture to skillet and stir all together.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Return pasta to pot over medium heat and stir in spaghetti sauce; heat through, then stir in chicken mixture and heat through, stirring. Serve hot.