Spaghetti Chicken

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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


  1. 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.
  2. Add chicken and cook for about 4 minutes, seasoning with salt and pepper and stirring continuously.
  3. 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.
  4. Add wine to the pan and scrape browned bit from the bottom of the pan while the wine cooks off.
  5. Lastly, add tomatoes with their juices and reduce heat to medium low heat. Simmer sauce for about 15 minutes.
  6. Toss cooked pasta with sauce, top with Parmesan cheese, and serve.

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