Veggie Spaghetti
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
4 platefuls
- Serves:
- 4
ingredients
- 4 cups spaghetti, cooked
- 1⁄2 red pepper
- 1⁄2 tomatoes
- 3⁄4 cup carrot (julienned)
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1⁄2 tablespoon soy sauce
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 tablespoon vegetarian chicken soup mix
- 2 chicken breasts
- 2 tablespoons lemon juice
- pepper
directions
- Take the zucchini and cut it in half lengthwise.
- Slice the zucchini very finely. You may want to use a food processor for this.
- Chop the pepper in to fairly small pieces.
- Chop the tomato into pieces about the same size as the peppers.
- Mix all the vegetables in a medium sized bowl.
- Mix in the olive oil, vinegar, and soy sauce. Add in all the herbs, as well as the chicken soup mix. Mix well.
- Place veggie mix in a large frying pan on low heat.
- Simmer for 5-10 minutes, until carrots are slightly soft.
- Remove from pan and place back in bowl.
- Slice chicken into 2" strips.
- Fry chicken in leftover liquid from vegetables.
- Pour on lemon juice and pepper to taste.
- Fry until cooked all the way through.
- Serve spaghetti and place vegetables and chicken on top.
- If wanted, sprinkle with parmesan cheese.
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RECIPE SUBMITTED BY
My name is Amanda, and I don't have much to say really...
Well, I live in Ottawa, Ontario. For fun, I like to shop, cook, and read. I also like almost anything active, whether it's going to the gym, walking my dog, or dancing - I take ballet and jazz classes.
I've been a vegetarian for about 3 months now, so I've been enjoying trying to find meatless alternatives to my favorite dishes.