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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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We love this combination of chicken and tomatoes. I like to top it with a little grated Parmesan cheese or part-skim mozzarella.Rachel Greenawalt Keller, Roanoke, Virginia Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons italian seasoning |
6 boneless skinless chicken breast halves (4 ounces each) |
2 teaspoons olive oil, divided |
1/2 cup chopped onion |
1/2 pound sliced fresh mushrooms |
1 cup sliced zucchini |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
1 can (6 ounces) tomato paste |
1 teaspoon salt |
8 ounces uncooked spaghetti |
Directions:
1. In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm.
2. In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil.
3. Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a meat thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti. Yield: 6 servings.
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