This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.

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  • Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.

  • Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.

  • Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.

  • Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutrition Facts

768 calories; 40.1 g total fat; 75 mg cholesterol; 525 mg sodium. 62.4 g carbohydrates; 43 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2009
This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay but would have been delicious had I found plum tomatoes! Read More
(10)

Most helpful critical review

Rating: 3 stars
03/13/2012
Odd one out but we didn't really care for this. Which is surprising because like all the ingredients. The only changes were yellow onion instead of red Italian seasoning for the herbs (made my own blend and was out of the individuals) only had bone-in chicken so I seasoned-roasted-shredded prior to making everything else then tossed it in to heat through only 4 tomatoes used the optional mushrooms and added a half cup of white wine instead of more EVOO. Mind you we only had orzo to work with as a pasta but I doubt that affected the outcome. Too bad because it's alot of prep work dicing everything up. Read More
(2)
38 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/07/2009
This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay but would have been delicious had I found plum tomatoes! Read More
(10)
Rating: 5 stars
04/07/2009
This dish is very good. I am not a seasoned cook so the prep time took longer than anticipated. Also I got the wrong type of tomatoes so had to add Contadina tomato paste. It turned out okay but would have been delicious had I found plum tomatoes! Read More
(10)
Rating: 5 stars
05/15/2009
This was amazing everyone loved it. The sauce was so good only drawback is there isn't very much of it so I added a little extra spagetti sauce to it to make it last longer. Read More
(9)
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Rating: 4 stars
04/15/2009
I enjoyed this recipe. It had a nice flavor my only complaint is that it seemed to be a bit greasy because I kept adding more olive oil to the peppers and onions to they wouldn't burn - next time I may add chicken broth to cut down on the oil and have more of a saucy texture - this didn't really have enough liquid. I will make again with just a couple alterations though! Read More
(9)
Rating: 5 stars
04/03/2009
This is a healthy and delicious way to eat those "good for ya" boneless skinless chicken breasts (can be dry right?). Try this tossed with or served over brown rice (works with just-cooked or leftover rice). Read More
(6)
Rating: 4 stars
04/06/2009
The recipe is good. Read More
(4)
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Rating: 5 stars
08/18/2011
Wasnt sure what to make for dinner and found this recipe. It's super easy to make and delicious!!! Read More
(3)
Rating: 5 stars
04/01/2009
This recipe was delicious! Read More
(3)
Rating: 4 stars
05/26/2010
Mmmmm! I already made a version of this on my own except without the chicken. I liked it with chicken. The only change that I made was I added a can of Italian tomatoes for extra juice. Good! Read More
(3)
Rating: 5 stars
07/14/2010
This takes me a long time to make and uses a lot of pans but it is always so worth it...delicious meal! Read More
(2)
Rating: 3 stars
03/13/2012
Odd one out but we didn't really care for this. Which is surprising because like all the ingredients. The only changes were yellow onion instead of red Italian seasoning for the herbs (made my own blend and was out of the individuals) only had bone-in chicken so I seasoned-roasted-shredded prior to making everything else then tossed it in to heat through only 4 tomatoes used the optional mushrooms and added a half cup of white wine instead of more EVOO. Mind you we only had orzo to work with as a pasta but I doubt that affected the outcome. Too bad because it's alot of prep work dicing everything up. Read More
(2)