| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Rice | 4 | Servings | |
INGREDIENTS
| 1/4 | lb | Spaghetti, thin |
| 1/2 | ts | Olive oil |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Bell peppers; chooped |
| 1 | Clove garlic; minced | |
| 1/2 | lb | Ground chicken breast, skinless; cooked |
| 14 1/2 | oz | Crushed tomatoes |
| 1 | tb | Basil |
| 1 | ts | Oregano |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/8 | ts | Red pepper flakes |
| 2 | tb | Fat-free parmesan cheese |
INSTRUCTIONS
Cook spaghetti according to package directions; drain. In a skillet, heat oil over medium heat. Add onions, bell peppers, garlic, and chicken. Cook until chicken is no longer pink and vegetables are tender. Stir in crushed tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Cook 2 minutes longer. Add spaghetti and toss to coat well. Sprinkle with parmesan cheese. Posted to EAT-L Digest 27 Jul 96 Date: Sun, 28 Jul 1996 19:10:06 -0500 From: "Anita A. Matejka" <matejka@BGA.COM>
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