Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Angel hair pasta; uncooked |
| 4 \N | Boneless skinless chicken breast halves |
| 1¼ cup | Coarsely chopped onion |
| 1¼ cup | Coarsely chopped green bell pepper |
| 2 cups | Commercial low-fat low-sodium spaghetti |
| ¼ teaspoon | Salt |
Cook pasta according to package directions, omitting salt and fat. Drain pasta, and set aside.
Place a nonstick skillet over medium-high heat until hot. Add chicken, onion, and bell pepper. Cook chicken 3 minutes on each side or until lightly browned, stirring vegetables occasionally.
Add spaghetti sauce and salt. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and ¾ cup sauce).
Serving Ideas : Serve chicken mixture over pasta.
Recipe by: Cooking Light, Mar/Apr 1993, page 126 Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 5, 1998