Chicken Spaghetti - cooking recipe

Ingredients
    6 boneless, skinless chicken breast halves
    1/2 c. sliced onion
    2/3 c. white wine vinegar
    5 Tbsp. olive oil, divided
    3 3/4 tsp. salt, divided
    1 3/4 tsp. minced garlic
    1 tsp. Italian seasoning
    1 tsp. paprika
    1/4 tsp. pepper
    3 drops hot pepper sauce
    1 Tbsp. margarine
    6 c. water
    1/2 lb. spaghetti
    1 c. (3.8 oz.) pitted ripe olives, drained and sliced
    1 (1 lb.) can whole tomatoes, chopped
    2 tsp. cornstarch
    1 Tbsp. cold water
    1/4 c. grated Parmesan cheese
    1 Tbsp. chopped parsley
Preparation
    Cut each chicken breast half crosswise into 2 pieces and place in shallow dish with onion.
    Mix vinegar, 3 tablespoons olive oil, 1 3/4 teaspoons salt, garlic, herbs, paprika, pepper and pepper sauce in small jar.
    Cover and shake to blend.
    Pour over chicken. Refrigerate 2 hours or longer, spooning marinade over chicken occasionally.
    Drain well and save marinade.

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