Linda’s Chicken Spaghetti

Lindas Chicken Spaghetti

 

I developed this easy recipe that uses ingredients I usually have on hand for a quick dinner.  It is low fat and delicious.

 

4
boneless, skinless chicken breast halves
1
tablespoon extra-virgin olive oil
1
29 to 32 ounce jar marinara sauce (I like Barilla, Hunt’s Traditional or Prego)
1
pound dried pasta of your choice (I usually use Barilla pasta, thin
spaghetti,  Farfalle or penne)
1
teaspoon salt if desired
1
teaspoon Italian herb seasoning
Freshly grated Parmesan cheese

 

 

The chicken can be left whole or cut into pieces, your choice.  Heat the olive oil in a large skillet.  Add the chicken and cook until lightly browned.  Add the marinara sauce and Italian herbs.  Cover and cook on top of the stove for approximately 15 minutes.  (You can also put the ovenproof skillet in a 350 degree oven for approximately 30 to 45 minutes if desired).  If the chicken is left whole, it will require more cooking time than if it is smaller pieces.

 

Meanwhile, bring a large pot of water to boil.  When water is boiling, add the salt if desired.  Add the pasta and cook at a boil until cooked through but still chewy (al dente).  Drain pasta in a colander and put on a serving platter.  Pour the chicken and sauce over the pasta and sprinkle with grated Parmesan cheese.  Serve additional Parmesan cheese on the side.  

 

This recipe is excellent with Linda’s Garlic bread and a fresh salad with Italian dressing or dressing of your choice.