Core Recipe Servings | 4 Preparation Time | 25 min Cooking Time | 25 min Level of Difficulty | Easy
main meals | Simmered in a rich tomato sauce with peppers, mushrooms and whole-wheat pasta, this dish truly satisfies. A touch of curry powder gives it just the right kick.
8 oz uncooked whole-wheat spaghetti 2 tsp olive oil 1/2 cup onion(s), chopped 2 medium garlic clove(s), minced 1 medium green pepper(s), diced 1 cup mushroom(s), sliced 1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces 2 tsp dried basil 1 1/2 tsp curry powder 1/2 tsp table salt 1/4 tsp black pepper 28 oz canned diced tomatoes 1/4 cup parsley, fresh, chopped
Instructions
1. Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm. 2. Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat. 3. Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley. 4. Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
-- Edited by Colette at 13:42, 2005-12-29
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