Chicken-Vegetable Spaghetti

Ingredients

  • ½ teaspoon salt
  • 1 (2.25-ounce) can sliced ripe olives, drained
  • 1 large onion, chopped
  • 10 fresh mushrooms, sliced
  • 1 cup (4 ounces) shredded mozzarella cheese
  • ½ teaspoon salt
  • 10 fresh mushrooms, sliced
  • + 19 more ingredients
    • 2 tablespoons vegetable oil
    • 1 (15-ounce) can tomato sauce
    • 2 tablespoons vegetable oil
    • 1 (16-ounce) package angel hair pasta, cooked
    • ¼ teaspoon pepper
    • 1 (15-ounce) can tomato sauce
    • 3 zucchini, chopped
    • 1 (16-ounce) package angel hair pasta, cooked
    • ¼ teaspoon pepper
    • 3 garlic cloves, minced
    • 3 zucchini, chopped
    • 4 skinned and boned chicken breast halves, chopped
    • 3 garlic cloves, minced
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • 4 skinned and boned chicken breast halves, chopped
    • 1 (2.25-ounce) can sliced ripe olives, drained
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • 1 large onion, chopped
    • 1 cup (4 ounces) shredded mozzarella cheese

Sauté chicken and garlic in hot oil in a large skillet until chicken is done. Add zucchini and onion, and sauté 2 to 3 minutes. Add olives and mushrooms, and sauté 1 minute. Stir in tomato sauce and next 3 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Serve over ...

View full recipe at My Recipes

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