Tuesday, August 4, 2009


2 tbsp butter
1 lb skinned and boned chicken, cut into 1-inch pieces
1 clove garlic, minced
1 1/2 cups thinly sliced zucchini
1 1/2 cups sliced mushrooms
1 can (15-oz) tomato sauce
1 can (14 1/2-oz) whole tomatoes, undrained and quartered
1 1/2 tsp dried oregano
1/2 tsp lemon pepper seasoning
1/8 tsp cayenne pepper, optional
8-oz thin spaghetti
Grated Parmesan cheese, optional

In large skillet melt butter; cook chicken until lightly browned. Add garlic, zucchini, mushrooms; cook two minutes. Stir in tomato sauce, tomatoes, oregano, lemon pepper, and cayenne, if using. Simmer mixture on low heat, uncovered, for 10 to 12 minutes or until the sauce is slightly thickened.

Meanwhile, cook spaghetti according to the package directions and drain. To serve pour the sauce over the pasta and sprinkle with Parmesan cheese, if desired.

Yield: 4 servings

1 comment:

Grandma's Vintage Recipes said...

I like the idea of adding the lemon pepper seasoning to this. I bet it adds an extra flavor boost.