Tuesday, August 27, 2013

Chicken Spaghetti Supper - (S) Trim Healthy Tuesday


We made this the other night and my husband called it, "Heaven on a Plate."  He also said, he would pick this over anything at our favorite Italian restaurant.  So, it was hit.  Give it a try.

Chicken Spaghetti Supper (THM style)

Serves 4-6

6 boneless skinless chicken breast halves (1-1/2 lbs.)
3 Tbsps. butter, 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 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. pepper
4-6 cups cooked Dreamfield's spaghetti

Cut chicken into 1/2-in. strips.  In a large skillet, heat 2 Tbspns butter; stir-fry chicken until no longer pink, about 6-8 minutes.  Remove and keep warm; drain drippings.  Add remaining butter to skillet; saut√© green pepper, onion and garlic until tender.  Add tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil.  Return chicken to the pan and heat through.  Serve over spaghetti.