Prep 5 mins
Cook 25 mins
This is a quick and tasty one-skillet meal. Just add a salad and garlic bread, and dinner is ready in no time. Perfect for those busy nights when we had to run to hockey practice. Those were the days!
- 4 boneless skinless chicken breast halves
- 1 medium onion, chopped
- 1 (14 ounce) candiced Italian tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon dried basil
- garlic powder or fresh minced garlic, to taste
- 1⁄4 teaspoon black pepper
- 8 ounces uncooked spaghetti, broken into 2 inch pieces
- 1⁄4 cup grated parmesan cheese
- In a large skillet, cook chicken and onion until onion is tender.
- Remove chicken from skillet and keep warm.
- Add tomatoes, broth, basil, garlic and pepper to skillet.
- Bring to a boil; stir in spaghetti.
- Reduce heat; cover and simmer for 15 to 20 minutes.
- Return chicken to pan; cook until juices run clear and spaghetti is tender.
- Sprinkle with Parmesan and serve.
This was easy, tasty and didn't creat a lot of dishes. I followed the recipe exactly with the exception of cutting the chicken into pieces and leaving it in the pan with the spaghetti as it cooked and I used rotini instead of spaghetti. I used four cloves of crushed garlic and next time I would like to add just a hint of crushed red peppers for some extra kick. This was a nice quick meal for a busy weeknight. The leftovers the next day were a bit dry though according to my boyfriend. Thanks for posting!
Very good! We used about half of the basil and added 1/2 tsp Italian seasoning. Didn't remove the chicken from the pan as another person suggested, making this a one-skillet meal. Quick and easy!
We loved this and so easy to make. I used a 16 oz. package of spaghetti so I had to add a little water. I will make this again but next time use a couple cans of broth along with the full 16 oz. spaghetti.