Chicken Spaghetti Supper Recipe

Chicken Spaghetti Supper Recipe photo by Taste of Home

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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

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Chicken Spaghetti Supper Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

20 10 30

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
4 to 6 cups cooked spaghetti

Directions

In 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;
In 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. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 260 calories, 8 g fat (1 g saturated fat), 10 mg cholesterol, 932 mg sodium, 37 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Chicken Spaghetti Supper in Country Woman January/February 1998, p37