 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
One of our favorite fast-to-fix meals - from my Best of Country Cooking Cookbook collection. Busy moms can't get enough of these and when it tastes as good as this, I'll make it often. 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 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
4 -6 cups cooked spaghetti |
Directions:
1. Cut chicken into 1/2 strips.
2. In a large skillet, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 6-8 minutes.
3. Remove and keep warm; drain drippings.
4. Add remaining oil to skillet; saute green pepper, onion and garlic until tender.
5. Add tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil.
6. Return chicken to the pan and heat through. Serve over spaghetti.
7. Yield: 4-6 servings.
|
|