This is one of my favorite recipes. My mother always eyeballs everything, but I did my best to get measurements for everything. The chicken tastes best when grilled, but I won't have a grill in my apartment, so I'm cooking the chicken on the stove.
Ingredients:
- 1 and 1/2 pounds of chicken breasts
- 1/2 pound of spaghetti
- 12 oz of frozen California medley
- 12 oz of frozen broccoli (or more California medley if you prefer)
- 1/2 stick of butter
- Italian dressing
- olive oil
- lemon juice
- pepper
- oregano
- onion powder
- minced garlic
Makes about 2-3 servings.
1) Marinate chicken in Italian dressing overnight in fridge.
2) Cut chicken breasts into 1 inch chunks.
3) Warm the olive oil in a skillet on medium low on the stove. (If you forget to marinate the chicken, you can cook the chicken in 1/4 cup of Italian dressing instead.)
4) Put the chicken in the skillet and cook on medium, until chicken is cooked through, stirring and flipping the chicken occasionally. If it starts to get too dry add a little more olive oil.
5) Start boiling the water for the pasta in a large pan (2-5 quart size). Once water is boiling, snap spaghetti noodles in half and cook spaghetti according to box directions.
7) After starting the spaghetti, prepare the frozen veggies according to directions on the bag.
8) Once chicken is cooked, drain into strainer. Remove the chicken from heat, but keep covered to keep it warm.
9) Rinse strainer. Drain the spaghetti once cooked.
10) While spaghetti is in strainer melt the butter in the spaghetti pan.
11) Put the drained spaghetti back in the pot with the butter.
12) Add seasoning and spices to taste to spaghetti. (about 1 teaspoon of garlic, 1/8 teaspoon pepper, 1/2 teaspoon oregano, and 1/4 teaspoon of onion, or to taste.)
13) Stir chicken in to the spaghetti.
14) Stir in about 3/4 tablespoon of lemon juice.
15) Drain veggies. Stir them in to the pan.
16) Taste the spaghetti noodles and add extra seasoning as needed. Make sure everything is stirred together.
17) Serve and enjoy.