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Skillet Spaghetti
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Cooked by: Chef / Last Modified: 8/11/2008 / Base: Pasta / Number of Servings: 4 |
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Ingredients: 1 water 1/4 Pound(s) Spaghetti, thin 1 rice, minute 1/2 Teaspoon(s) Olive oil 1/2 Cup(s) Onions; chopped 1/2 Cup(s) Bell peppers; chooped 1 Clove garlic; minced 1/2 Pound(s) Ground chicken breast 14 1/2 Ounce(s) Crushed tomatoes 1 Tablespoon(s) Basil 1 Teaspoon(s) Oregano 1 Teaspoon(s) Salt 1/2 Teaspoon(s) Black pepper 1/8 Teaspoon(s) Red pepper flakes 2 Tablespoon(s) Fat-free parmesan cheese |
Directions: 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.
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