I made an awesome dinner tonight, chalked full of veggies and low fat goodness!! Hopefully posting this recipe won't dissuade Jason from eating it again! :) He should he happy I left out the mushrooms.
Ingredients
- 1.5 lb boneless and skinless chicken, cut into 1" chunks.
- Bell Pepper, chopped
- medium onion, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, chopped
- 1 medium carrot, shredded
- 1 cup mushrooms, sliced (optional)
- 29oz can Tomato Sauce w/ Italian Seasoning
- 1 can diced or stewed Italian seasoning tomatoes, undrained
- 1 bay leaf
- 1 tbsp Oregano
- 1 tsp basil
- 1/4 tsp pepper
- Spaghetti (I used Barilla Plus)
- Brown chicken in 2 tbsp Veggie Oil. Drain and set aside.
- In the same pan, saute bell pepper, onion, and celery for 3 minutes. Add Garlic, mushrooms, and carrot and cook for an additional 3-4 minutes.
- Add tomato sauce, tomatoes, and seasonings. Bring to a boil. Turn down heat and simmer for 10 minutes. Cook Spaghetti according to package directions.
- Add chicken into the tomato mixture and cook for 10 more minutes, until chicken is cooked throughout.
- Serve Pasta with tomato sauce over it. Garnish with additional shredded carrots, if desired.
Freaking awesome! And my husband, who eats like a 10 year old ate it! he HATES cooked carrots and celery in general, but this was super yummy and he ate all of it! I chopped the veggies small enough that they really gave the dish a ton of flavor but were pretty disguised in the dish (*hee hee*). I served it with some crescent rolls on the side.
