 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 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.
|
|