Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) package Hy-Vee thin spaghetti, uncooked | ||
| 1 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces | ||
| 1 c. coarsely chopped sweet red pepper | ||
| 1 c. coarsely chopped green pepper | ||
| ½ c. chopped onion | ||
| 2 clove(s) garlic, minced | ||
| 1 (26 oz) jar Hy-Vee traditional spaghetti sauce | ||
| 1 (2.25 oz) can Hy-Vee sliced ripe olives, drained | ||
| 2 tbsp. chopped fresh parsley | ||
| Hy-Vee grated Parmesan cheese, optional |
Directions
- Cook pasta according to package directions. Drain.
- Meanwhile, in a large skillet, cook chicken until no longer pink. Add peppers, onion and garlic. Cook 5 minutes, stirring occasionally, or until tender.
- Stir in spaghetti sauce, olives and parsley. Heat to boiling. Reduce heat and cook 5 minutes.
- Place pasta on plate, top with sauce and cheese.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 45mg
- Sodium: 620mg
- Total Carbohydrates: 58g
- Protein: 27g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 140%
0%
Iron 25%
0%
Calcium 6%