This simple five-ingredient recipe for Chicken Spaghetti is ready in under 30 minutes. And it only uses five ingredients, not counting water and seasonings. This is a great recipe for busy weeknights. Keep all of the ingredients on hand and you never have to order takeout again.
All you need to serve with this recipe is a green salad, tossed with avocados and cherry tomatoes and drizzled with an Italian salad dressing. Some garlic toast on the side would be nice, perhaps sprinkled with some grated mozzarella cheese and broiled until brown and bubbly. Or choose a nice fruit salad, made with the best fruits you can find in the grocery store or farmers market.
- 4 boneless, skinless chicken breast halves
- 1 (26 ounce) jar spaghetti sauce
- 1/4 cup water
- 1 (4 ounce) can sliced mushrooms, undrained
- 1 teaspoon dried Italian seasoning
- 1 (12 ounce) package spaghetti pasta
- 1/2 cup grated Parmesan cheese
Cut the chicken breasts into 1" pieces. Bring a large pot of salted water to a boil.
In a large saucepan, place the chicken, spaghetti sauce, water, undrained mushrooms, and Italian seasoning.
Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes or until the chicken is thoroughly cooked to 165°F for food safety reasons.
While the chicken and sauce are simmering, cook the spaghetti according to package directions in the salted water until al dente, and drain.
Serve the sauce over the cooked and drained spaghetti and sprinkle with the Parmesan cheese.