Tuesday, January 31, 2006

Chicken Spaghetti

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2 boneless, skinless chicken breast halves, cut in 3-4 pieces each
1/2 c chopped bell pepper
1/4 c chopped onion
1 clove garlic, minced
8 oz. thin or regular spaghetti ( I use Barilla Plus or Trader Joe's Low Carb)
1 10 3/4-oz. can undiluted tomato soup
1 8-oz. can tomato sauce
1 c milk
1 4-oz. jar diced pimento, drained
salt and pepper

Put chicken, bell pepper, onion and garlic in a large pot with 3 cups of water. Cover and bring to a boil. Lower heat to medium, and continue to cook, covered, about 10 minutes, or until chicken is done. Remove chicken to a cutting board. Add 2-3 quarts of water to pot (enough to boil pasta) and bring back to a boil. (The bell peppers and onions are still in the pot) Add pasta, and cook until tender. Drain. Add back to pot along with remaining ingredients. Heat over low heat, approximately 10 minutes, watching pot to make sure the bottom doesn’t scorch. Serves 4.

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