Chicken Marinara with Thin Spaghetti

 

1
pound thin spaghetti
1/4
cup olive oil
3/4
cup yellow onion, diced 1 inch
3/4
cup red bell pepper, diced 1 inch
3/4
cup carrots, diced 1 inch
1
pound chicken breast, cut in 1-1/2 inch pieces
2
tablespoons fresh garlic, sliced
3/4
cup mushrooms, sliced thick
3/4
teaspoon basil
1 1/2
teaspoons oregano
1/4
teaspoon sage
3/4
teaspoon ground black pepper
4 1/2
cups chicken stock
1 3/4
cups tomato paste

 

 

Heat olive oil in large pot over medium heat.  Sauté onions, peppers and carrots for 5 minutes.  Add chicken breast and garlic.  Cook and stir for 10 minutes.  Add mushrooms and all spices.  Mix together well.  Pour in chicken stock.  When sauce begins to boil, stir in tomato paste until smooth.  When sauce begins to boil again, reduce heat to a simmer and cook 20 minutes or until sauce has reached a medium-thin consistency.

 

Cook pasta al dente.  Pour hot sauce over hot pasta.  Sprinkle with Parmesan cheese and serves. 

 

Serves 4.