Sommer'S Chicken Spaghetti

• 1/2 lb chicken breast, cut into bite-size pices (I used 1 large boneless, skinless breast)
• 14 ounces spaghetti sauce (I used Prego Mushroom Supreme and all I had was 1/2 of a 1 lb 9.75 oz jar)
• 1 1/2 teaspoons jarred minced garlic (equivalent to 3 garlic cloves)
• 1 teaspoon olive oil
• water, for boiling spaghetti
• salt, to taste
• spaghetti or favorite pasta

1. Heat olive oil in large skillet.
2. Add chicken pieces and garlic and saute on medium-high to infuse garlic into the oil and until chicken is no longer pink. Do NOT drain.
3. Dump in the half jar of spaghetti sauce over the chicken and olive oil/garlic. Stir and bring to a boil. Turn heat down to low and cover and simmer, stirring occasionally.
4. While spaghetti sauce is simmering, prepare your favorite pasta. I used thin spaghetti. Bring a large pot of water to boil, add a bit of salt, add pasta and return to a boil, stirring occasionally until al dente, or preferred tenderness.
5. After pasta is cooked to desired tenderness, drain. Serve spaghetti sauce over hot, cooked spaghetti.

chicken breast, mushroom supreme, garlic, olive oil, water, salt, favorite pasta

Taken from www.food.com/recipe/sommers-chicken-spaghetti-289290 (may not work)