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Chicken & Pasta
Makes 6 servings
*1 tbls. olive oil
*1 tbls. margarine or butter
*1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
*1 medium onion, chopped
*salt, pepper and garlic salt, to taste
*1/2 cup dry white wine or chicken broth
*1 large jar (27.7 oz.) pasta/spaghetti sauce with mushrooms
*1 lb. tubular pasta (ziti, penne, rigatoni)
*Parmesan cheese for topping
*1 tsp. garlic salt
*1 tsp. oil
1Heat oil and melt margarine in non-stick skillet over medium heat. Add chicken and chopped onion. Season with salt, pepper and garlic salt, to taste.
2Cook over med-high heat until chicken is browned and onion is soft. Add wine or broth and cook for another 3-4 minutes to infuse flavor and moistness.
3Meanwhile, heat pasta sauce in 3 quart saucepan adding garlic salt, to taste. Add chicken mixture to sauce and heat through.
4Separately, heat water, adding garlic salt and oil. Cook pasta according to package directions. Drain.
5Place drained pasta in serving bowl and add chicken/pasta sauce. Mix thoroughly and serve with grated Parmesan cheese.