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; sauté 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.
