Friday, April 15, 2011
Food Storage Friday: Italian Chicken and Peppers
Italian Chicken and Peppers
Food Storage Ingredients:
1 package of spaghetti
1 jar (24 oz) pasta sauce
1 Tablespoon olive oil
1 can (4 oz) mushrooms (optional)
2 lbs chicken tenders
2 green bell peppers (medium)
2 medium yellow onions, chopped
2 cloves of garlic, minced
shredded Parmesan (optional)
1. Cut green peppers into 2 inch strips. (I chopped mine more finely to increase the likelihood of my kids eating them. This plan actually backfired. This time they refused the sauce all together.) 2. Heat fresh vegetables and chicken tenders in olive oil in a large pot over medium heat, until chicken is thoroughly cooked. 3. Stir in sauce and cook until bubbling. Add mushrooms if desired 4. Serve over cooked spaghetti.
Notes: My husband and I really liked this. Hooray I found a way to get my family to eat spaghetti! Although my kids ate the samples in the store, when I made it at home they opted for plain noodles with a little cheese sprinkled on top. Whatever. :S I used whole wheat pasta (13.25 oz) and Classico Spicy Tomato and Basil Sauce with happy results. The original recipe called for 16 oz of plain spaghetti noodles. I liked it with the whole wheat noodles better. When I was digging through my freezer for chicken I found 2 lbs that were marinated in an Italian Herb dressing. Wow, that smelled amazing while it was cooking.