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12 oz |
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fettuccine |
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12 oz |
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skinless boneless chicken breast, cut into 2 "strips |
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Spice mixture |
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1/2 tsp |
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cayenne |
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1 3/4 tsp |
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onion powder |
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1 1/4 tsp |
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garlic powder |
|
1 tsp |
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paprika |
|
1 tsp |
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dried basil |
|
3/4 tsp |
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dried oregano |
|
2 1/2 Tbs |
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unseasoned bread crumbs |
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Sauce |
|
2 tsp |
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vegetable oil |
|
1 tsp |
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garlic, crushed |
|
3/4 cup |
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onions, chopped |
|
3/4 cup |
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green pepper, chopped |
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1 |
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28 oz. can tomatoes, crushed |
|
1 1/2 tsp |
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dried basil |
|
1 Tbs |
|
dried oregano |
|
1/8 Tbs |
|
cayenne |
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1 |
Cook pasta, drain and place in serving bowl. |
2 |
Mix all spices in a small bowl. Coat chicken pieces with the mixture. |
3 |
In a medium skillet sprayed with vegetable oil, saute chicken on medium heat until no longer pink, about 4 minutes. Add to the pasta. |
4 |
To make the sauce: in the same skillet, heat the oil; saute the garlic, onions, and green peppers until tender, about 5 minutes. Add remaining ingredients and simmer for 20-25 minutes. |
5 |
Pour over pasta to serve. |
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Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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