October 7, 2010 by Sara Kreidler
My mom made something similar to this often when we were kids, and my brother and I called it “spaghetti chicken.” I usually make it with penne instead of spaghetti, but any pasta (other than angel hair) would work well.
- 4 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 medium yellow onion, diced
- 2 boneless skinless chicken breasts, cut into chunks
- Salt and pepper
- 1 red pepper, cut into chunks
- 8 oz mushrooms, sliced
- Crushed red chile flakes
- 1/2 cup white wine
- 2 large cans of diced tomatoes in their juices
- 1 pound penne, cooked al dente
- In a medium sauce pan, heat 4 tablespoons olive oil over medium heat and sauté garlic and onion for a few minutes, until onion begins to soften.
- Add chicken and cook for about 4 minutes, seasoning with salt and pepper and stirring continuously.
- Add an additional tablespoon of olive oil if needed and then add red bell pepper, mushrooms, and chile flakes and cook for about 2 minutes.
- Add wine to the pan and scrape browned bit from the bottom of the pan while the wine cooks off.
- Lastly, add tomatoes with their juices and reduce heat to medium low heat. Simmer sauce for about 15 minutes.
- Toss cooked pasta with sauce, top with Parmesan cheese, and serve.