Sommer's Chicken Spaghetti

Recipe by blancpage
READY IN: 25mins


  • 12
    lb chicken breast, cut into bite-size pices (I used 1 large boneless, skinless breast)
  • 14
    ounces spaghetti sauce (I used Prego Mushroom Supreme and all I had was 1/2 of a 1 lb 9.75 oz jar)
  • 1 12
    teaspoons jarred minced garlic (equivalent to 3 garlic cloves)
  • 1
    teaspoon olive oil
  • water, for boiling spaghetti
  • salt, to taste
  • spaghetti or favorite pasta


  • Heat olive oil in large skillet.
  • Add chicken pieces and garlic and saute on medium-high to infuse garlic into the oil and until chicken is no longer pink. Do NOT drain.
  • Dump in the half jar of spaghetti sauce over the chicken and olive oil/garlic. Stir and bring to a boil. Turn heat down to low and cover and simmer, stirring occasionally.
  • While spaghetti sauce is simmering, prepare your favorite pasta. I used thin spaghetti. Bring a large pot of water to boil, add a bit of salt, add pasta and return to a boil, stirring occasionally until al dente, or preferred tenderness.
  • After pasta is cooked to desired tenderness, drain. Serve spaghetti sauce over hot, cooked spaghetti.