Italian Chicken Stew

1 pound boneless skinless chicken breasts, cubed
4 medium potatoes, peeled and cut into ¼ inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1-2 tablespoons oil
1 jar (26 ounces) meatless spaghetti sauce
1 ¾ cups frozen cut green beans
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
In a large skillet, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.