Chicken Spaghetti Supper

Name: Chicken Spaghetti Supper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Italian
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; 6 cups cooked spaghetti

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

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
6 cups cooked spaghetti

Directions

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;
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.

Nutrition Facts

1 each: 260 calories, 8g fat (1g saturated fat), 10mg cholesterol, 932mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 10g protein.