Cooking with Cathy: The Perfectly Healthy Chicken Spaghetti

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1-16 oz. package whole wheat pasta
4 all-natural boneless, skinless, chicken breast from Dominion Farms
1-8 oz. jar diced pimentos
1 cup diced celery
1 cup diced white onion
1 cup sliced mushrooms
1/2 cup shredded parmesan cheese
1/2 low-sodium shredded mozzarella cheese
2 TBS. extra virgin olive oil
1 tsp. garlic powder
1 tsp. Italian seasoning

In a large pot over high heat, cook pasta according to package directions. Drain pasta and return to pan. *DO NOT drain pasta dry. You will need 1/4 cup of water to remain in the bottom of the pan. Set aside. In a large pot over high heat, boil chicken in water. Drain, pull into bite size pieces and set aside. In a large skillet over medium-high heat, saute pimentos, celery, onion, and mushrooms in oil and spices. *Make sure the oil is hot before sauteing. Cook vegetables for 5 minutes, stirring occasionally. Add chicken and saute for another 2 minutes. Pour chicken and veggie mixture into the pasta pan and add cheeses. Toss to incorporate. Serve warm. Perfect with a fresh salad of choice.

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