Chicken Campagnola

Cut chicken breasts crosswise into 1/2-inch strips. Cut onion into wedges, separate into strips. Cut peppers into 1-inch strips. Slice mushrooms.

In 12-inch skillet over medium heat, cook onion in oil until tender. Add peppers, increase heat and cook until tender-crisp and lightly browned, stir often. Remove veggies to bowl.

In remaining oil over high heat, cook chicken about 5 minutes, until it loses pink color and is lightly browned. Add to veggie mixture.

Add 2 Tbs. olive oil. Cook mushrooms until tender. Add next 5 ingredients and cook about 5 minutes to heat through.

Return remaining ingredients to skillet; heat through. Stir in arugula just to wilt.