Thursday, January 10, 2013

Chicken Spaghetti

This was really quite tasty.  Very light but a nice flavor and very simple.  My kids could make this... if I allowed them in my kitchen.  :)  My brother-in-law was over for supper and he said it was good also... and asked if he would see the recipe on twitter (my recipes automatically tweet when I post a new one).  Here ya go, Jeff!  You can very easily make this too!!  Give yourself time to make this recipe.  Not because it's time consuming to make, but because the longer the sauce simmers, the better it tastes and the thicker it gets.  You will dirty 3 pans making this dish, but I think you will enjoy it.  It's also very low in calories and fat and a good source of lean protein. 

Chicken Spaghetti

5-6 boneless, skinless chicken breasts, cut into pieces
1 package fresh Baby Bella mushrooms, sliced (I can't remember how many oz they are)
28-ounce can crushed tomatoes
15-ounce can diced tomatoes with basil, garlic & oregano
1 medium onion, chopped
1 tablespoon minced garlic
olive oil
12 ounces red wine (some for the recipe and some for you!)
1 teaspoon oregano
2 teaspoon basil (divided)
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon Italian seasoning
spaghetti noodles (about enough for 5-6 people)

In a large pot saute the chopped onion and minced garlic in olive oil - about a tablespoon or so.  When they are cooked add the crushed tomatoes, diced tomatoes, red wine (I poured it into the can of diced tomatoes to rinse it out, then poured that into the can of crushed tomatoes so I could get all the sauce), oregano, 1 teaspoon basil, thyme, sea salt and ground black pepper.  Let simmer on low for at least an hour. 
Cut your chicken into about 1x1 inch pieces and slice the mushrooms.  Heat up some olive oil in a large saucepan or skillet and cook the chicken, mushrooms, 1 teaspoon basil and Italian seasoning.  Cook until chicken is cooked through and mushrooms are soft then add to your sauce.  I used tongs to take the chicken/mushrooms out of the pan so I could leave the leftover drippings in the pan instead of adding it to the sauce.  Let the chicken simmer in the sauce while you prepare your spaghetti noodles.  Prepare spaghetti noodles (whole wheat is best!) as directed and serve chicken in sauce over noodles on individual plates. 

You can top with some grated Parmesan cheese or as I like, with some jalapenos and Frank's Red Hot Sauce! 


Nutritional information from based on above recipe - 6 servings and including the noodles
Calories - 558, Fat - 7g, Cholesterol - 98mg, Sodium - 842mg, Potassium - 275mg, Total Carbs - 64g, Dietary Fiber - 6.5g, Sugars - 11g, Protein - 49g

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