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Chicken Spaghetti Supper

 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
4-6 ServingsPrep/Total Time: 30 min.

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.

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Chicken Spaghetti Supper (continued)

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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.