by Austin Carter
New Recipe
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Course: Main Course Cuisine: Asian Servings: 6 Calories: 450 kcal
1. A Large Pot 2. A Skillet 3. A Spatula 4. A Pair of Tongs 5. A Cutting Board and Knife 6. A Colander 7. Stirring Spoon or Ladle 8. Measuring Spoons and Cups
– 1 pound Chicken breast or thighs – 10 ounces Spaghetti pasta – 2 tbsp Olive oil – 3 Garlic cloves minced – 10 ounces Rotel tomatoes diced – 1 tsp Italian seasoning – Salt and pepper to taste – Grated Parmesan cheese for topping
1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside. 2. In a skillet over medium heat, add olive oil. Sauté diced chicken until it turns golden brown and is fully cooked. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add minced garlic and sauté for a minute until fragrant. Pour in the can of Rotel tomatoes (including the juice) and add Italian seasoning. Let the mixture simmer for about 5-7 minutes to blend the flavors. 4. Return the cooked chicken to the skillet with the tomato mixture. Allow it to simmer together for an additional 5 minutes, ensuring the flavors meld.
5. Add the cooked spaghetti to the skillet, tossing it with the sauce until the spaghetti is thoroughly coated and infused with the flavors. 6. Season with salt and pepper to taste. Plate the Zesty Italian Chicken Spaghetti and top each serving with grated Parmesan cheese.