Sizzlin’ Good Chicken and Pasta
Makes 4 servings
3 Tlbs. vegetable oil
1 tsp. season-all (I use Mc Cormick’s)
1/2 tsp. minced garlic (dried)
1/8 tsp. cayenne pepper (optional)
1 lb. boneless, skinless chicken breast or thighs, cut into chunks
1 medium carrot, cut into strips
1 green bell pepper, cleaned and cut into chunks
1 red bell pepper, cleaned and cut into chunks
1/2 lb. ( 8oz.) pkg. spaghetti, uncooked
1 cup sliced fresh mushrooms
1 tsp. season-all
In medium bowl, blend first four ingredients. Add chicken, carrots, and peppers; toss to coat; cover; marinate in refrigerator for at least 1 hour. (Do not leave over night, because the chicken will absorb all the marinate and will be very dry.)
Prepare spaghetti according to package directions; drain. In large heated skillet combine chicken and vegetable mixture; stir-fry until chicken is no longer pink and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute; add spaghetti and season-all; toss to mix. Heat through and serve