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Ingredients
- 1/4 cup Olive Oil
- 2 Cloves Garlic minced
- 1 tablespoon each dried Rosemary, dried Oregano, and dried Parsley
- 2 Pounds Chicken Parts
- 1 medium Onion chopped
- 1 8 ounce can sliced Mushrooms drained
- 1 medium Green Bell Pepper chopped
- 1 14.5 ounce can Whole Peeled Tomatoes drained and chopped
- 1 16 ounce Box Spaghetti
- 1/4 cup grated Parmesan Cheese
Details
Servings 4
Level of difficulty Average
Cooking time 68mins
Cost Average budget
Preparation
Step 1
In a large skillet heat oil over medium-high heat. Add garlic and stir in rosemary, oregano, and parsley.
Step 2
Add chicken parts to skillet. Cook turning occasionally, until browned. About 10 minutes. Reduce heat. Add onion, mushrooms, and pepper to skillet. Cook until vegetables are tender. About 3 minutes. Add tomatoes and cover.
Step 3
Simmer until chicken is cooked through and no longer pink. About 35 minutes. Cook pasta according to package directions during the last 20 minutes of cooking. Drain well.
Step 4
Place pasta on serving platter. Arrange chicken over pasta. Spoon sauce over top and sprinkle with parmesan.
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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