Chicken Spaghetti Supper

Name: Chicken Spaghetti Supper
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; 4 to 6 cups cooked spaghetti

13 ingredients

2 steps

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
4 to 6 cups cooked spaghetti

Directions

1

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;
2

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.