| 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>
A Message from our Provider:
“There’s a limit to God’s patience”