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

1. Bring a large pot of water to a boil.
2. Cut chicken into 1 inch cubes.
3. Cut the mushrooms into 1/4 inch thick slices.
4. Cut the bell pepper into slivers.
5. Coarsely chop the scallions.
6. 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.
7. Add chicken and saute until chicken turns white, 2 to 3 minutes.
8. Add the mushrooms, bell pepper, scallions, garlic and remaining 3 tablespoons oil.
9. Saute the vegetables until softened and brown, 2 to 3 minutes.
10. Drain spaghetti and add to the skillet with dill, salt and pepper.
11. 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)