Recipe: Chicken Spaghetti Supper (skillet meal using chicken breast)

CHICKEN SPAGHETTI SUPPER

6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2-inch strips
3 tablespoons canola oil, divided use
1/2 cup julienned green bell pepper
1/2 cup sliced onion
2 garlic cloves, minced
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 to 6 cups hot cooked spaghetti (for serving)

In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm;

In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through.

Serve with spaghetti.

Makes 4-6 servings
Source: Country Woman magazine, January/February 1998