This was DELICIOUS. I think I was an Italian in a previous life, because I cannot get enough Italian food, but this one was to die for.
I gave up cooking the next night so that I could have another heaping plate of this stuff and believe me, that is unheard of. I really don’t know what exactly made this dish so delicious, but I wanted to eat the entire skillet full.
Zack really liked it, too, thankfully because I can guarantee that we will be having it again.
I’m so thankful to have a guy like him – he’s always so open to trying all the foods that I throw at him everyday. Even if he thinks something doesn’t sound good, he will still try it. He is such a good sport. I’m a lucky girl.
Italian Chicken Pasta Skillet
– 1 lb boneless, skinless chicken breasts, cut into bite size pieces
– 1 green pepper, chopped
– 1 small onion, cut into thin wedges
– 1 jar (26 oz) spaghetti sauce
– 2 cups pasta, cooked, drained
– 1 pkg (8 oz) shredded mozzarella cheese, divided
Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 minutes. Add vegetables, cook 5 minutes or until chicken is done and vegetables are crisp tender.
Add sauce and pasta; cook until heated through, stirring occasionally.
Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 minutes or until cheese is melted.
For a spicier dish, add 1/4 tsp crushed red pepper with the spaghetti sauce.