Print Recipe

Multi-Colored Chicken and Pasta

Course: Main Dish
Cuisine: Italian

Ingredients

  • 2 tablespoons Olive Oil
  • 6 Boneless Skinless Chicken Breasts
  • 1 medium Onion
  • 16 ounces Frozen California Vegetables
  • 14.5 ounces Diced Tomatoes canned or fresh
  • 2 teaspoons Dried Basil
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Lemon-Pepper Seasoning
  • 16 ounces Spaghetti

Instructions

  • Heat oil in skillet on medium heat
  • Cut chicken into thin strips
  • Chop onion
  • Saute chicken in preheated skillet until lightly browned
  • Add frozen vegetables, tomatoes, onion, basil, onion powder, garlic powder, and lemon-pepper seasoning
  • Mix thoroughly
  • Bring to a boil
  • Reduce heat
  • Cover
  • Simmer for 8 minutes
  • While mixture is simmering, cook pasta according to package directions
  • Drain
  • Serve pasta and chicken mixture together

Notes

Tools
  • Large Skillet
  • Pot for cooking Pasta
  • Mixing Spoon
  • Foil