Chicken Spaghetti Supper
Instead of chicken breasts, try cut-up chicken or even browned turkey in her main dish. it's also interesting to try different types of pasta or to substitute rice for the spaghetti.—Carolene Esayenko, Calgary, Alberta
Ingredients
- 6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2 inch strips
- 3 tablespoons canola oil, divided
- 1/2 cup julienned green pepper
- 1/2 cup sliced onion
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 6 cups cooked spaghetti
Directions
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1In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm;
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2In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.
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