Chicken and vegetable spaghetti is one of my go-to’s. It’s full of flavor and simple to make.
- chicken breasts
- olive oil
- bell peppers
- red onion
- spaghetti noodles
- spaghetti sauce (your preference)
- minced garlic
First, boil water for the spaghetti noodles. When the water is boiling, place noodles in the water.
While waiting for the water to boil, chop the onion and bell peppers. Place the chopped vegetables in a skillet with olive oil on a low temperature.
Chop the chicken breasts into bite-size pieces. Add the chicken to the skillet along with the vegetables. Season with salt, pepper, basil, and minced garlic to taste. Add more olive oil if needed and increase the temperature to a medium heat.
In a sauce pan, pour in spaghetti sauce on a low heat. Season with salt, pepper, basil, and garlic cloves to taste.
Stir chicken and vegetables often to make sure everything gets cooked evenly. Stir the sauce occasionally to prevent burning or sticking.
When everything is ready, combine ingredients on your plate and enjoy!
I have been trying a few new recipes lately and I want to share them with you.
First, I made blackened chicken with an avocado cream sauce. The great thing about this recipe is that the cream sauce is made with non-fat Greek yogurt, so it’s healthy! I did add some chili powder to the seasoning I used on the chicken. Very tasty and very easy to throw together.
Next, I made rosemary garlic butter steaks. Simple, but take a little longer to perfect. Some of the seasoning fell off the steaks will cooking, so I will have to work on that next time.
I also made some tasty fried chicken. The first time I made this a few weeks ago, I did fry the chicken in the oven as instructed. This time, though, we were crunched for time (The Walking Dead was about to start), so I fried the chicken in a skillet. Jesse loved it. The buttermilk is great for keeping the chicken tender. I may play around with the seasoning next time to get it a little spicier.
My favorite new recipe was chicken breasts in a lemon cream sauce. I love pasta and lemons so this was right up my alley. I served my chicken and sauce over thin spaghetti noodles. I wish I could have gotten the sauce a little thicker, but the flavor was great.
All four of these new recipes are very simple and full of flavor and I will certainly be making them again.
My list of recipes to try seems to be ever-growing, including hundreds on my Yum! Pinterest board. Over the next few weeks, my goal is to try some homemade Asian dishes, like this honey sesame baked chicken. I’ll be sure to share that will y’all also.
Until then, happy spring!
Jesse has been learning to cook. He has always been able to make simple meals like pizza and tacos, but now he’s expanding his recipe book.
Tonight, he made Creamy Chicken Pockets.
He’s a natural in the kitchen. I give him the ingredients and he takes over from there. Next week, he’s going to try some fish tacos and homemade chili.
I enjoy cooking, but I must say that I could get used to this.
This recipe is similar to one I found in a Campbell’s cookbook, but I did make some changes. It is one of my favorite comfort foods. I used to make this dish for my husband when we were first dating and he was very impressed.
Keep in mind that I don’t use exact measurements for this recipe, I just mix the ingredients to taste.
- Chicken Breasts
- Cream of Chicken Soup
- Green onions
- White rice
- Salt and pepper
Preheat the oven to 350 degrees. While the oven is heating up, put the chicken breasts in a large pan or casserole dish. Place a small tab of butter on each chicken breast. When the oven has reached 350, place the chicken in the oven for 15 minutes.
While waiting for the chicken, cut the green onions and start to make the rice. When the timer goes off, flip the chicken breasts over. Then, put another tab of butter on each breast, then sprinkle with the green onions. Place the chicken back in the oven for 15 minutes.
While the chicken is baking, keep an eye on the rice, adding butter, salt, and pepper to taste.
When the timer goes off this time, flip the chicken again and cover with cream of chicken soup. Sprinkle some paprika on the soup, then bake for 15 minutes.
After the time is up, take chicken out of the oven and serve with rice. This is a perfect meal for cold days and can be easily multiplied for guests.