Spaghetti Di Napoli
Submitted by isabeau
Quick chicken spaghetti with pasta sauce and vegetables in just 35 minutes. Only 5 ingredients make this a go-to weeknight dinner when time is tight.
YIELD
3 servingsPREP
15 minCOOK
20 minREADY
35 minNot every dinner needs to be a production, and this spaghetti di Napoli proves it.
Boneless chicken breast gets browned in strips, then simmers with pasta sauce and frozen vegetables until everything is tender and saucy.
Five ingredients. Thirty-five minutes. One pan for the sauce, one pot for the pasta, and dinner is handled.
A dusting of Parmesan on top and you’ve got a complete meal that tastes like you spent way more effort than you actually did.
Kitchen Tips
- Cut the chicken into thin, even strips so they cook quickly and stay tender. Thick chunks will dry out before the vegetables are done.
- Use a jarred pasta sauce you genuinely enjoy since it’s doing most of the flavor heavy lifting here. A good marinara with garlic and basil works well.
- Thaw the frozen vegetables slightly before adding them to the skillet. This cuts the simmer time and keeps them from turning mushy.
Ingredients
Directions
Coat large nonstick skillet with vegetable cooking spray.
Over medium-high heat, cook and stir chicken until highly browned.
Add pasta sauce and vegetables.
Cover; simmer 10 minutes or until vegetables are tender.
Garnish with Parmesan cheese if desired.
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