Print Options

 
 
 
 Print
Chicken Spaghetti Supper Recipe

Chicken Spaghetti Supper Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings

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

  • 1. 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;
  • 2. 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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.