Spaghetti Primavera With Chicken
- 3/4 lb. chicken, skinless
- 1/2 lb. mushrooms
- 1 medium yellow pepper
- 1 bunch scallions
- 1/2 lb. spaghetti
- 5 Tbsp. oil
- 2 garlic cloves
- 1/4 c. chopped dill
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- Bring a large pot of water to a boil.
- Cut chicken into 1 inch cubes.
- Cut the mushrooms into 1/4 inch thick slices.
- Cut the bell pepper into slivers.
- Coarsely chop the scallions.
- Add the spaghetti to the water and cook until al dente, 10 to 12 minutes. In a large skillet, warm 2 tablespoons of oil over medium heat until hot.
- Add chicken and saute until chicken turns white, 2 to 3 minutes.
- Add the mushrooms, bell pepper, scallions, garlic and remaining 3 tablespoons oil.
- Saute the vegetables until softened and brown, 2 to 3 minutes.
- Drain spaghetti and add to the skillet with dill, salt and pepper.
- Toss and serve.
chicken, mushrooms, yellow pepper, scallions, spaghetti, oil, garlic, dill, salt, black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=335791 (may not work)