Pick of the Garden Chicken Spaghetti |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For the chef on the run made easy with tomato pasta sauce and fresh veggies. No cream of mushroom/celery soup or Velvetta cheese in this recipe, so making this a bit unique Ingredients:
1 lb spaghetti |
1 tablespoon olive oil |
1/2 lb chicken thigh, cut into strips |
salt and pepper |
1 small onion, chopped |
2 garlic, minced |
1/2 cup celery, thinly sliced |
1 small zucchini, diced |
700 ml pasta sauce (16 - 28 oz will do) |
1 tomato, chopped |
1/4 cup fresh parsley, chopped |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook spaghetti in large pot of boiling water until tender; drain.
2. Heat oil in large skilled over medium high heat. Lightly sprinkle chicken strips with salt and pepper. Put chicken in skillet and saute for 2 - 3 minutes or until cooked. Remove chicken to a bowl.
3. Add onion and garlic to skillet; saute for 1 minute. Add celery and zucchini; saute for 2 - 3 minutes or until veggies are tender. Reduce heat to medium low and stir in pasta sauce; cook for 2 minutes or until heated through. Stir in tomato, parsley and chicken; cook for 1 minute.
4. Serve sauce over pasta. Sprinkle with parmesan cheese.
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