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Ingredientes
- 3 x bonelesss and skinless chicken breasts
- 1/2 c. minced onion
- 1/2 c. minced celery
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic salt
- 1/4 tsp basil leaves
- 1/4 tsp grnd oregano
- 1 tsp sugar
- 2 Tbsp. Worcestershire sauce
- 1 can tomato paste (6 ounce.)
- 1 can tomato sauce (15 ounce. each)
- 1 can stewed tomatoes (8 ounce.)
- 1 c. water Oil (for frying)
- 1 pkt rotini pasta (approx. 12 ounce.)
Direcciones
- Slice each chicken breast lengthwise about 1 inch thick. Set aside; heat 2 Tbsp. oil in Dutch oven. Add in chicken strips and brown both sides. Remove chicken, set aside. Add in another Tbsp. oil to pot. Stir in minced onion and celery. Sauta for about 5 min. Add in cooked chicken, seasonings (except sugar) and 1/2 c. of the water and stir together. Add in tomato paste and remaining water to pot. Stir gently, cover and simmer 10 min.
- Add in tomato sauce, stewed tomatoes, Worcestershire sauce and sugar to the pot and stir. Cover and simmer 30 min to 1 hour, stirring occasionally. (Add in a little water during cooking if necessary. Sauce should be thick but not dry.) While sauce is cooking, cook your rotini pasta according to directions on package. Serve chicken and sauce over pasta. May sprinkle parmesan cheese over dish, if you like. Serving suggestion: garlic bread and salad.
- Makes 5 to 6 servings.
- Ronda Says: My mother used to make chicken spaghetti when I was growing up. Over the years I've changed the sauce and choice of pasta developing my own recipe. I recommend cheese cake for dessert. It's a great accompaniment with this Italian dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 5 servings | |
| Calories 93 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1269mg | 53% |
| Potassium 956mg | 27% |
| Total Carbs 21.67g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 13.85g | 9% |
| Protein 3.9g | 6% |
