Chicken Spaghetti Supper Recipe

5 1 1
Chicken Spaghetti Supper Recipe
Chicken Spaghetti Supper Recipe photo by Taste of Home
Publisher Photo

Chicken Spaghetti Supper Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/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.
Originally published as Chicken Spaghetti Supper in Country Woman January/February 1998, p37

Nutritional Facts

1 each: 260 calories, 8g fat (1g saturated fat), 10mg cholesterol, 932mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 10g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Spaghetti Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
thewyatts4 User ID: 5840451 21780
Reviewed May. 28, 2011

"light and tasty. I've been making this recipe for years and it always gets raves from the family"

Loading Image