Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 6 boneless, skinless chicken breast halves; 1/2 c. sliced onion; 2/3 c. white wine vinegar; 5 Tbsp. olive oil, divided; 3 3/4 tsp. salt, divided; 1 3/4 tsp. minced garlic; 1 tsp. Italian seasoning; 1 tsp. paprika; 1/4 tsp. pepper; 3 drops hot pepper sauce; 1 Tbsp. margarine; 6 c. water; 1/2 lb. spaghetti; 1 c. (3.8 oz.) pitted ripe olives, drained and sliced; 1 (1 lb.) can whole tomatoes, chopped; 2 tsp. cornstarch; 1 Tbsp. cold water; 1/4 c. grated Parmesan cheese; 1 Tbsp. chopped parsley

19 ingredients

5 steps

Ingredients

6 boneless, skinless chicken breast halves
1/2 c. sliced onion
2/3 c. white wine vinegar
5 Tbsp. olive oil, divided
3 3/4 tsp. salt, divided
1 3/4 tsp. minced garlic
1 tsp. Italian seasoning
1 tsp. paprika
1/4 tsp. pepper
3 drops hot pepper sauce
1 Tbsp. margarine
6 c. water
1/2 lb. spaghetti
1 c. (3.8 oz.) pitted ripe olives, drained and sliced
1 (1 lb.) can whole tomatoes, chopped
2 tsp. cornstarch
1 Tbsp. cold water
1/4 c. grated Parmesan cheese
1 Tbsp. chopped parsley

Directions

1

Cut each chicken breast half crosswise into 2 pieces and place in shallow dish with onion.
2

Mix vinegar, 3 tablespoons olive oil, 1 3/4 teaspoons salt, garlic, herbs, paprika, pepper and pepper sauce in small jar.
3

Cover and shake to blend.
4

Pour over chicken. Refrigerate 2 hours or longer, spooning marinade over chicken occasionally.
5

Drain well and save marinade.