Stir-fry Chicken & Spaghetti
Submitted by dutray
Stir-fried chicken breast with orange bell pepper and scallions in a savory marsala-soy sauce, served over spaghetti. A quick 45-minute dinner for two.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
45 minWhen you need dinner on the table fast and only have a few things in the fridge, this is the move.
Chicken breast gets stir-fried with orange bell pepper and scallions, then simmered in a sauce built from chicken broth, soy sauce, and a splash of marsala wine that adds surprising depth.
A quick flour slurry thickens everything into a glossy, savory coating that clings to spaghetti underneath.
It is simple, it is fast, and it feeds two people without a single leftover complaint.
Kitchen Tips
- Get the skillet ripping hot before adding the vegetables. High heat means quick cooking and crisp-tender peppers, not soggy ones.
- Stir the flour and water together until completely smooth before adding to the skillet. Lumpy sauce is nobody’s friend.
- Marsala adds a sweet, nutty note you will not get from other wines. If you do not have it, dry sherry works as a substitute.
Ingredients
Directions
Start a pot of water boiling for the spaghetti.
Cut up the chicken and vegetables and srpinkle chicken with pepper.
Combine the chicken broth, soy sauce, marsala wine.
Sprinkle sauce mixtue with pepper.
Spray a large skillet with the olive oil spray, and cook the vegetables over high heat for about 1 minute.
Add chicken and stir-fry until no longer pink.
Add sauce, and bring to a boil.
Reduce heat, and simmer uncovered.
Add spaghetti to boiling water and cook for 10 minutes or according to package directions, while chicken mixture simmers.
Aftter spaghetti has finished cooking, add flour andamp; water to chicken mixture in skillet, increase heat, and cook until sauce has thickened.
Serve the chicken over the spaghetti.
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