Chicken Veggie Spaghetti

21 01 2012
SDC10156
I found a recipe in Better Homes in Gardens called the same thing, but there was nothing spaghetti like about it.  Except for the noodles anyways.  So I decided to just let my creativity take over and came up with this.  I already make the best traditional spaghetti in the world, but this recipe was just as good if not better.  Plus I think it may be a bit healthier.  Enjoy!

 
You will need:
  • 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 lb. frozen broccoli, cauliflower, carrot mix.  you can use fresh as well, but I just grabbed what was easiest
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 lb (or more) of thin, whole wheat spaghetti noodles
  • Shredded Parmesan
  • 1 jar pasta sauce (my personal favorite is Classico Organic Tomato, Herbs, and Spices)
How to make:
  1. Heat olive oil in a large skillet on high heat.  Add vegetables and chicken to skillet.  Add salt and pepper to taste.  Cook until vegetables are tender and chicken is cooked through, stirring occasionally.
  2. Meanwhile, boil a large pot of water.  When the water is at a full boil add noodles.
  3. When chicken is cooked through and vegetables are tender, add pasta sauce to skillet.  Reduce heat to medium and simmer sauce to heat through.  Add shredded Parmesan on top and continue to simmer until cheese is melted.  Take it off the heat and stir the cheese in.
  4. Serve like you would normal spaghetti and enjoy!!
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