Friday, February 15, 2008

1 lb pasta (spaghetti, vermicelli or linquine)
2 T olive oil
2 whole chicken breasts, thinly sliced
1 green pepper, thinly sliced
1 small onion, thinly sliced
1 (15 ounce) can diced tomatoes
2 C spaghetti sauce (I make my own, but store-bought is fine)
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper

-Cook pasta according to package directions.
-In a large, deep saute pan, saute the chicken, green pepper, and onion in oil until chicken is no longer pink, and vegetables are crisp-tender.
-Stir in remaining ingredients. Heat through. Toss with cooked pasta. Serve immediately with parmesan cheese.

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