Skillet Spaghetti
Submitted by bekie29
Chicken breast sauteed with garlic, onions, and bell peppers, tossed with thin spaghetti in a quick crushed tomato sauce with basil and oregano. Light, lean, and done in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minSpaghetti night just got a healthy upgrade.
Chicken breast cooks alongside onions, bell peppers, and garlic in a skillet, then crushed tomatoes, basil, oregano, and a pinch of red pepper flakes build a quick, chunky sauce right on top.
Toss the cooked spaghetti through everything so the noodles soak up all that tomatoey, herby goodness.
A sprinkle of Parmesan on top and dinner is served.
It’s the kind of meal that feels indulgent but keeps things light.
Kitchen Tips
- Cut the chicken breast into bite-sized pieces before cooking so it matches the vegetables and cooks evenly
- Use thin spaghetti here. It clings to the sauce better than thick strands
- Don’t overcook the crushed tomatoes. Two minutes in the pan is enough to warm them through and blend the herbs
- Toss the pasta with the sauce in the skillet, not the other way around. The hot pan helps the spaghetti absorb flavor
Ingredients
Directions
Cook spaghetti according to package directions; drain.
In a skillet, heat oil over medium heat.
Add onions, bell peppers, garlic, and chicken. Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes.
Cook 2 minutes longer.
Add spaghetti and toss to coat well. Sprinkle with parmesan cheese.
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