| |
| |
| 12 oz |
|
fettuccine |
|
| 12 oz |
|
skinless boneless chicken breast, cut into 2 "strips |
|
| Spice mixture |
|
| 1/2 tsp |
|
cayenne |
|
| 1 3/4 tsp |
|
onion powder |
|
| 1 1/4 tsp |
|
garlic powder |
|
| 1 tsp |
|
paprika |
|
| 1 tsp |
|
dried basil |
|
| 3/4 tsp |
|
dried oregano |
|
| 2 1/2 Tbs |
|
unseasoned bread crumbs |
|
| Sauce |
|
| 2 tsp |
|
vegetable oil |
|
| 1 tsp |
|
garlic, crushed |
|
| 3/4 cup |
|
onions, chopped |
|
| 3/4 cup |
|
green pepper, chopped |
|
| 1 |
|
28 oz. can tomatoes, crushed |
|
| 1 1/2 tsp |
|
dried basil |
|
| 1 Tbs |
|
dried oregano |
|
| 1/8 Tbs |
|
cayenne |
|
|
|
| |
| 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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