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Chicken Cacciatore & Spaghetti

Yield 6-8 servings

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 cups (about 8 ounces) sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
  • 1 teaspoon salt
  • 3 1/2 cups (28-ounce can) whole tomatoes, undrained and chopped
  • 1 cup (8-ounce can) tomato sauce
  • 1 package RONZONI HEALTHY HARVEST Spaghetti, uncooked

How to Make It

  1. In 5-quart saucepan over medium-high heat, heat oil; add chicken. Cook until browned, about 10 minutes; remove from pan and set aside. Add mushrooms, onion, garlic, bay leaf, rosemary and salt.

    Cook 5 minutes or until mushrooms are tender, stirring occasionally. Add tomatoes with juice and tomato sauce; heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions. Add reserved chicken to sauce; heat through. Discard bay leaf. Toss hot pasta and sauce; serve with chopped fresh parsley, if desired