Spicy Chicken Spaghetti recipe
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Ingredients
- 3 tablespoons extra virgin olive oil, divided 10 chicken tenderloins salt and pepper to taste 1 (26 ounce) jar spaghetti sauce with mushrooms 1 (14.5 ounce) can Italian diced tomatoes, undrained 1 red bell pepper, diced 1 (15 ounce) can whole kernel corn, drained 1 (10 ounce) can whole black olives, drained ¼ cup canned jalapeno pepper slices, undrained 1 ½ teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 (16 ounce) package angel hair pasta 1 tablespoon butter
Nutrition Info
- 477.8 caloriescarbohydrate: 56.2 gcholesterol: 43 mgfat: 16.2 gfiber: 6 gprotein: 23.9 gsaturatedFat: 3 gservingSize: -sodium: 1289.2 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Chicken Spaghetti
Directions
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Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. Set aside, and keep warm.
In a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. Bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. Place chicken in the pot. Reduce heat to low, cover, and simmer 15 minutes.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook 2 to 4 minutes, until al dente. Drain, transfer to a bowl, and toss with remaining olive oil and butter. Spoon the sauce over the pasta to serve.