This dish reminds me of a Chicken Parmigiana. Its made up of marinara sauce with sauteed vegetables, spaghetti, and lightly breaded chicken cut in strips. I prefer to do it this way when I don’t want to use beef in my pasta sauce. The recipe is quick and easy. Since we had been traveling for thirty hours and as we got settled in, I was eager to cook for my family. It was comforting having a home-cooked meal. My cousin came over to help me out and we had a great time visiting.
Chicken & Spaghetti with Marinara Sauce
- 2 boneless skinless chicken breast
- 3 1/5 tablespoons olive oil
- 1 cup unbleached flour
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 tablespoons olive oil
- 1 yellow squash, sliced
- 1/4 of yellow onion, chopped
- 1/2 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 jar of spaghetti sauce
- Spaghetti pasta, cooked as instructed
- Mozzarella cheese, shredded
- Fresh basil, chopped
Mix flour, salt, and pepper in a large bowl. Cut the chicken breast into strips and add them into the bowl with flour. Lightly coat the chicken. On medium heat fry the chicken in olive oil until the chicken is cooked through and golden. Once cooked, place on a napkin to absorb extra oil and put aside.
In a pot, heat 2 tablespoons of olive oil on medium heat. Add all the veggies, expect the garlic, and cook for about 5 minutes or until tender. Add minced garlic and cook for 1 minute more. Stir in spaghetti sauce and combine well with the rest of the ingredients. Lower heat; simmer for about 15 minutes.
Meanwhile sauce is simmering, cook pasta as instructed.
Plate the dish with the pasta first, then chicken, and last the sauce. Top with shredded mozzarella and sprinkle with fresh basil and serve with a side salad.