It takes less than an hour to prepare this savory skillet dish, featuring chicken in a fabulous tomato sauce seasoned with green peppers and mushrooms. What a great topper for spaghetti!
cost per recipe: $6.38
The price is determined by the national average.
pounds chicken parts, skin removed
teaspoon minced garlic
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (14.5 ounces) whole peeled tomatoes, cut up
teaspoon Italian seasoning, crushed
small green pepper, cut into 2-inch-long strips (about 1 cup)
ounces mushrooms, cut in half (about 1 cup)
ounces (1/2 of a 1-pound package) spaghetti, cooked and drained
cup grated Parmesan cheese
Stir the cornstarch and water in a small bowl until the mixture is smooth.
Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on all sides. Remove the chicken from the skillet.
Stir the broth, tomatoes, Italian seasoning, pepper and mushrooms in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the chicken and sauce over the spaghetti. Sprinkle with the cheese.