 | Ingredients:
3 Tablespoon(s) All Purpose Flour
1 1/2 Teaspoon(s) Italian Seasonings
6 Boneless Skinless Chicken Breast Halves
2 Teaspoon(s) Olive Oil, Divided
1/2 Cup(s) Chopped Onion
1/2 Pound(s) Sliced Fresh Mushrooms
1 Cup(s) Sliced Zucchini
2 Can(s) (14 1/2 oz each) Italian Stewed Tomatoes
1 Can(s) 6 oz Tomato paste
1 Teaspoon(s) Salt
8 Ounce(s) uncooked spaghetti |
Directions:
n a large resealable plastic bag, combine flour and Italian seasoning. Add chicken; seal and shake to coat. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm.
In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken mixture over spaghetti. |
