Chicken Cacciatore & Spaghetti

Name: Chicken Cacciatore & Spaghetti
Ingredients: 2 tablespoons olive or vegetable oil; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 3 cups (about 8 ounces) sliced fresh mushrooms; 1/2 cup chopped onion; 2 cloves garlic, finely chopped; 1 bay leaf; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves; 1 teaspoon salt; 3 1/2 cups (28-ounce can) whole tomatoes, undrained and chopped; 1 cup (8-ounce can) tomato sauce; 1 package RONZONI HEALTHY HARVEST Spaghetti, uncooked

11 ingredients

2 steps

Ingredients

2 tablespoons olive or vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 cups (about 8 ounces) sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 bay leaf
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1 teaspoon salt
3 1/2 cups (28-ounce can) whole tomatoes, undrained and chopped
1 cup (8-ounce can) tomato sauce
1 package RONZONI HEALTHY HARVEST Spaghetti, uncooked

Directions

1

In 5-quart saucepan over medium-high heat, heat oil; add chicken. Cook until browned, about 10 minutes; remove from pan and set aside. Add mushrooms, onion, garlic, bay leaf, rosemary and salt.
2

Cook 5 minutes or until mushrooms are tender, stirring occasionally. Add tomatoes with juice and tomato sauce; heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions. Add reserved chicken to sauce; heat through. Discard bay leaf. Toss hot pasta and sauce; serve with chopped fresh parsley, if desired