This recipe is so easy and full of FLAVOR! It’s perfect for using up all of your leftover veggies at the end of the week.
2 Servings of 100% Whole Wheat Spaghetti
1 Chicken Breast (chopped)
1 Zucchini (chopped)
1/2 Green Bell Pepper (sliced into strips)
1 Cup of Tomato Sauce
1 Tbs Canola Oil
1 Tbs Salt
1 Tbs Pepper
1 Tbs Garlic Powder
1 Tbs Onion Powder
1/2 Tbs Italian Seasoning
1/2 Tbs Cayenne Pepper
Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.
In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!
Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!