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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My husband isn't a big fan of pasta so I came up with a dish he'd actually be happy to eat-and this is the result. He likes it enough that I prepare it weekly, says Amy Lauters of Falcon Heights, Minnesota. The recipe makes enough for two hungry people. Ingredients:
2 boneless skinless chicken breast halves |
1/4 cup plain yogurt |
1/2 cup seasoned bread crumbs |
3 tablespoons olive oil, divided |
3 ounces uncooked spaghetti |
1 medium onion, chopped |
2 garlic cloves, minced |
1/2 teaspoon each dried basil, oregano and parsley flakes |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1/4 cup shredded part-skim mozzarella cheese |
1/4 cup shredded parmesan cheese |
Directions:
1. Pound chicken to 1/4-in. thickness; coat with yogurt and bread crumbs. In a large skillet, brown chicken on both sides in 2 tablespoons oil until juices run clear. Remove and keep warm.
2. Cook spaghetti according to package directions. Meanwhile, in the skillet, saute onion, garlic, basil, oregano and parsley in remaining oil until onion is tender. add the tomato sauce and water; simmer for 1 minute.
3. Drain spaghetti; add to skillet and toss to coat. Top with chicken; sprinkle with cheeses. Cover and let stand for 5 minutes or until cheese is melted. Yield: 2 servings.
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