Ready, Set, Cook!

Hey there everyone,

For all my readers who like to cook I have a really delicious dish for you..It takes some time to cook but in the end it’s worth it…..One of my goals for this year was to start making different things for dinner.. Its so easy to get in a rut of always making the same thing. Its easy and becomes habit as well as …boring! So today I ventured into my first new recipe for 2012.. I enjoyed cooking it and I hope you will to..

Garlic Chicken Spaghetti

 1 Pkg Spaghetti (1pound) now I used Angel Hair because Mr G. likes that better than regular spaghetti..the choice is yours.

1/2 Cup Sun-Dried Tomatoes (NOT packaged in oil)

1 Cup boiling water

1/4 Cup all-purpose flour – if you can’t have flour you can always use Corn Starch.

1/2 tsp Garlic Salt – because I don’t like to cook much with salts I used Garlic Powder

1 Pound Boneless, Skinless Chicken Breasts cut into 1 inch cubes.

1/4 Cup Olive Oil divided

2 –  3/4 Cups Sliced Fresh Mushrooms

5 Garlic Cloves minced.

1/4 Cup Reduced -Sodium Chicken Broth

1/4 Cup Fresh Parsley minced. I used more than that because we love parsley.

1/2 tsp Dried Basil

1/4 tsp Salt

1/4 tsp Pepper

1/2 Cup Parmesan Cheese

Directions:

Cook Spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl and add boiling water. Cover & let stand 5 minutes. Drain and chop tomatoes. (I didn’t chop the tomatoes cause Mr G. likes them as is) set aside. In a large resealable plastic bag, combine flour and garlic salt (powder). Add chicken a few pieces at a time, shake to coat chicken

 2. In large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in the same oil until tender. Add the broth, parsley, basil, salt and pepper. Stir in reserved tomatoes and chicken ; heat through.

3. Drain Spaghetti. Add Chicken mixture and cheese. Toss to coat and serve.

Enjoy!
Robyn

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