Post by Kathy on Jul 13, 2022 12:53:04 GMT
Skillet Chicken Pasta
This recipe was delicious! Easy to make! My family doesn't like mushrooms so I left them out and you won't even miss them!
The veggies with the spices along with the tomatoes made for a tasty combination! Add in the chicken and spaghetti and you have a meal the whole family will love! I made some garlic bread and it was the perfect choice for a side! Our tummies were full and everyone was happy! Will definitely make again! 5 stars in my book!
Recipe slightly adapted from allrecipes
8 ounces spaghetti, cooked and drained
2 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 cup sliced fresh mushrooms
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1½ teaspoons white sugar
1 tablespoon ketchup
2 tablespoons olive oil
1¼ pound skinless, boneless chicken breast, cut into bite size pieces
1 Tablespoon minced garlic
1 (14.5 ounce) can diced tomatoes, I used garlic/basil/oregano flavor
¼ cup grated Parmesan cheese
Bring a large pot of water to a boil over high heat. Stir in the spaghetti and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
Heat 2 tablespoons oil in a large skillet over medium heat. Add bell peppers, onion and mushrooms. Sauté until softened. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat through and remove from skillet.
Heat the remaining 2 tablespoons oil. Stir in chicken. Cook until browned and no longer pink. Stir in minced garlic. Cook for 1 additional minute. Add tomatoes and cook on high 3 more minutes.
Add veggies back into skillet with chicken and mix well. Add spaghetti and toss well.
Serve sprinkled with Parmesan cheese.
Serve with garlic bread if desired.
