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1 hours
Prep: 30 minutes
Cook: 45 minutes
459 calories per serving view nutrition facts
4 servings
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| 6 | each | chicken breast halves, boneless and skinless | halved |
| 1/3 | cup | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1/4 | cup | vegetable oil | |
| 1 | large | onion | sliced and separated into rings |
| 1 | large | green bell pepper | cut into strips |
| 1/2 | pound | mushrooms | |
| 2 | Cloves | garlic | minced |
| 3 | cans | italian plum (roma) tomatoes | |
| 1 | teaspoon | oregano leaves | dried |
| 1/2 | teaspoon | basil | dried |
| 1 | x | spaghetti | cooked and hot |
Preheat 12-inch electric skillet to 350F.
Combine flour, salt and pepper; dredge chicken.
Add 2 tablespoons oil to skillet; sauté chicken for 4 minutes on each side, until golden brown.
Remove chicken and set aside.
Add remaining oil to skillet; sauté onion and the next 3 ingredients until onions are translucent, about 4 minutes.
Stir in tomatoes and spices, breaking up tomatoes with spoon.
Bring to a boil, then reduce heat to 225F and simmer, uncovered, for 10 minutes stirring occasionally.
Add the chicken; cook for 15 minutes longer until chicken is done.
Serve over hot cooked spaghetti.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 397mg | 17% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 46.0g | 91% |
| Vitamin A | 4% | Vitamin C | 62% | |
| Calcium | 4% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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