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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We have three children and a busy life in the country, relates Anne Drouin of Dunnville, Ontario. So I appreciate not having to dirty extra pots and pans when I make this one-skillet dish of chicken and pasta in a light tomato sauce. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 medium onion, chopped |
2 tablespoons canola oil |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
2 cups chicken broth |
1 teaspoon dried basil |
1/4 teaspoon pepper |
8 ounces uncooked spaghetti, broken into 2-inch pieces |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. In the same skillet, add the tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti.
2. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until a meat thermometer reads 170° and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.
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