Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Boneless, skinless chicken 1 lg Green pepper, cut into
-breast halves -strips
(about 1 1/2 pounds) 1/2 lb Fresh mushrooms, sliced
1/3 c All-purpose flour 2 Cloves garlic, minced
1/2 ts Salt 3 cn Italian tomatoes (14 1/2 Oz,
1/4 ts Pepper -each), undrained
1/4 c Oil 1 ts Dried oregano leaves
1 lg Onion, sliced and separated 1/2 ts Dried basil leaves
-into rings Hot cooked spaghetti

Preheat 12-inch electric skillet to 350F. Combine flour, salt and
pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute
chicken for 4 minutes on each side, until golden brown. Remove
chicken and set aside. Add remaining oil to skillet; saute onion and
the next 3 ingredients until onions are translucent, about 4 minutes.
Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring
to a boil, then reduce heat to 225 F and simmer, uncovered, for 10
minutes stirring occasionally. Add the chicken; cook for 15 minutes
longer until chicken is done. Serve over hot cooked spaghetti.

Serves 4 to 6.

Posted by Fred Peters.

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