Chicken Spaghetti

Oh my, this is easy and quick and delicious. Seriously, depending on whether your chicken is already cooked and shredded, you can have this on the table in 2o minutes. Even if you're starting with raw chicken, this qualifies as a 30 minute meal.

As I have posted before, I tend to buy split chicken breasts in bulk, slow-cook them to make broth, and then shred them up and store the meat in the freezer for a quick fix meal. If you don't have any go-to chicken in the freezer, just boil a couple of pieces and shred them to add to this dish.

Saute one package of mushrooms, thinly sliced, in olive oil.


After about 5 minutes, go ahead and add lots and lots of garlic - I used about 6 cloves, minced. Stir in one 28 oz can of crushed tomatoes and lots of your favorite Italian herbs - oregano, basil, marjoram. Finally, add 1/4 cup grated Parmesan cheese and your cooked, shredded chicken.

Let the sauce simmer while you boil a pound of whole wheat spaghetti. When the spaghetti is almost done, go ahead and drain it and add it to the pot of sauce. The noodles will continue to cook a little bit in the sauce. Toss and serve.



That's it! And it's so good! Enjoy!