Chicken Spaghetti Supper Recipe

5 1 1
Chicken Spaghetti Supper Recipe
Chicken Spaghetti Supper Recipe photo by Taste of Home
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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)
  • 3 tablespoons vegetable 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

Cut chicken into 1/2-in. strips. In a large skillet, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 6-8 minutes. Remove and keep warm; drain drippings. Add remaining oil to skillet; saute green pepper, onion and garlic until tender. Add tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Return chicken to the pan and heat through. Serve over 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)
  • 3 tablespoons vegetable 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. Cut chicken into 1/2-in. strips. In a large skillet, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 6-8 minutes. Remove and keep warm; drain drippings. Add remaining oil to skillet; saute green pepper, onion and garlic until tender. Add tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Return chicken to the pan and heat through. Serve over spaghetti. Yield: 4-6 servings.
Originally published as Chicken Spaghetti Supper in Country Woman January/February 1998, p37

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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"

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