Chicken & Spaghetti

This is just one of my very favorite pasta dishes. If your tired of the same old chicken this is a delicious option. Once you get the sauce simmering it's smooth sailing from there - in a half an hour you'll be twirling spaghetti on your fork with a tender piece of saucy chicken speared on the end.

Hunks of chicken are first sauteed with onion and bell pepper then simmered in tomato sauce rendering them fall-apart tender. The bell pepper is a must here, for the special, indescribable flavor it adds to the chicken. I've made it without and it's just not the same. Top your favorite pasta with it - I recommend spaghetti - with a a bit of crusty, buttered Italian bread and a green salad on the side for an excellent comfort meal.





Chicken & Spaghetti
(by Reeni)

1 pound chicken breasts, cut into 1-inch pieces
1 large onion, diced
1 green or red bell pepper, diced or julienned
2 tablespoons Olive Oil
5 cloves garlic, minced
1 can tomato paste
1 - 28 oz. can Crushed Tomatoes (like Tuttarosa)
1/2 cup water
2 tablespoons dried Italian Seasonings (I use a mix that has basil, oregano, thyme, marjoram and rosemary in it)
1 teaspoon dried sage
1 bay leaf
1/2 teaspoon salt (to start and more to taste)
¼ teaspoon black pepper (to start and more to taste)
1 teaspoon Sugar

In an extra-large stock pot sauté the chicken, onion, and green pepper in Olive Oil. Turn the chicken often to sear all sides. Season with salt and pepper. When the vegetables are soft and the chicken seared add garlic and sauté for two or three more minutes.

Add tomato paste. Stir it into the chicken mixture and let it heat through. Add tomatoes, water, seasonings including bay leaves, salt, pepper and sugar.

Simmer for 30-35 minutes, stirring occasionally and tasting to check the seasoning. Add salt/pepper and more
dried herbs if needed. You can also add a little more water if sauce is too thick.

Remove bay leaf before serving.

Serve over spaghetti cooked to al dente sprinkled with fresh shredded Parmesan cheese.

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Happy Fall!