Easy Chicken Spaghetti with Tomato Sauce
Easy chicken spaghetti with tomato sauce, bell pepper and zucchini, served over whole wheat pasta. It is a light, cheese free weeknight dinner with no cream or canned soup.
Ingredients
- 1 lbs whole wheat spaghetti pasta
- 1 Tbs olive oil
- 8 to 10 chicken tenders thawed and cut into 1 inch pieces
- 1 medium sweet onion diced
- 1 Tbs minced garlic
- 1 can 15 oz organic tomato sauce
- 1 can 15 oz organic diced tomatoes
- 1 can 6 oz organic tomato paste
- 1 tsp salt
- 1 tsp black pepper if you don't like spicy, reduce it to 1/2 tsp
- 1 Tbs Italian seasoning
- 1 large red bell pepper washed and diced
- 1 large organic zucchini washed and diced
Instructions
- Prepare pasta according to package instructions.
- Meanwhile, heat olive oil in large frying pan over medium medium heat for 1 to 2 minutes. Add chicken. Cook for 2 minutes or until no longer pink. Remove chicken and put on plate.
- In the same frying pan, cook onion and garlic for 2 to 3 minutes until onions no longer translucent. Add tomato sauce, diced tomatoes, tomato paste, salt, pepper, and Italian seasoning. Bring to boil and add bell pepper and zucchini.
- Cover and reduce heat until sauce is simmering. Cook for 5 to 8 minutes only until vegetables tender. Remove from heat.
- Serve over cooked pasta and enjoy!