a simple casserole of potatoes, ham, and cheese. This might be the nicest thing they’ve ever tasted, several individuals have informed me. This recipe will appeal to even your pickiest diner because it features cheese, ham, and hash browns. This recipe is so good that your kids will want you to make it!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- ½ (8 ounce) package spaghettini
- 5 tablespoons olive oil, divided
- 8 roma (plum) tomatoes, halved and sliced
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 teaspoons dried basil
- 1 pinch salt
- 1 teaspoon ground black pepper
- 1 ½ teaspoons white sugar
- 1 tablespoon ketchup
- 2 skinless, boneless chicken breasts, cut into thin strips
- 2 garlic cloves, crushed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 cup sliced fresh mushrooms
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil over high heat. Stir in spaghettini and return to a boil. Cook pasta until it has cooked through, but is still firm to the bite, 6 to 8 minutes. Drain well and keep warm.
- Heat 2 tablespoons oil in a large skillet over medium heat. Stir in tomatoes; cook until they soften and begin to break down. Stir in garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
- Heat remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in garlic cloves; cook for 1 additional minute.
- Remove chicken from skillet and reserve. Turn heat to high. Stir bell peppers, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center and vegetables are cooked through, about 5 minutes.
- Toss chicken and vegetables with tomato sauce and hot pasta. Serve sprinkled with Parmesan cheese.
Nutrition Facts
| Calories | 768 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 9 g |
| Protein | 43 g |
| Saturated Fat | 7 g |
| Sodium | 525 mg |
| Sugars | 20 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Solid dinner! It cost less than $10 for a fresh meal for two, took about 45 minutes in total to make, and it tastes like a restaurant. This is a very healthy dish.
I made this a couple of nights ago and it was good. Even my picky eater liked it. What really makes this recipe is the cooked down tomato mixture. I followed the recipe pretty closely with one notable exception. I used left over pork roast instead of chicken. If I make this again I think I will use less of the peppers as they sort of dominated the dish. And I am likely to increase the cooked down tomato mixture. Thanks for an interesting recipe.
Made it as recipe stated. Just added some fresh spinach in with the peppers and onions until just wilted. What a great flavor this has! Not real saucy but the flavors make up for the lack of sauce. Delicious!
We thoroughly enjoyed this recipe. I made it as discussed but with a touch less olive oil than called for. In the future I think I will try cooking the garlic in the oil in advance and use only half the sugar. Very nice – thanks for posting as we will be eating this again.
Great camping dish. I omitted the mushrooms (as I personally don’t like them) and used a scallion instead of red onion as it is what I had. Still great and a good change from normal camp food. You could easily put leftover carrots or other leftovers in here as well to change it up.
I was disappointed this didn’t have much flavor. Maybe I didn’t use enough garlic powder- I didn’t have cloves. I had to double the Parmesan to get it to taste like anything. The tomato and chicken mixture was really dry so I had to add more ketchup and olive oil. Won’t make it again.
Hubby not a fan of red peppers. I’ve used yellow before. In this pic so I added spinach, pine nuts , a few dashes red pepper flakes. I’ve also used sautéed asparagus for a green additive
Easy, quick, tasty family meal. I made the recipe as is written. The sauce is flexible and many different vegetables work with this dish. I will have fun and experiment using some different herbs for the sauce next time. It will be a great summer recipe when there are a lot of fresh produce and fresh herbs in season. It is easy to make this recipe gluten free, also, by simply using gluten free pasta. My family very much enjoyed this meal.
Excellent dish! A bit complicated for a novice cook like myself but not so much so that it was stressful. My wife and I very much enjoyed it but my kids were less than impressed. I will definitely be making this again… just probably on a night the kids are at Grandma and grandpa’s house. I did make a couple of changes. Not a fan of bell peppers in general so I roasted two red peppers and sliced them into strips. Also my local grocery store does not carry spaghettini. I used whole wheat Linguine instead.
Excellent. You can mix and match with different vegetables and the sauce is a perfect canvas.
Great flavor. I followed the recipe except I didn’t have mushrooms. The only negative is that it was a bit dry. I will make this again.
Very bland flavor.
This is a very tasty and easy to prepare dish! I didn’t think there was enough sauce, so I made more with canned diced tomatoes that I had on hand. I used less garlic only because hubby isn’t big on garlic. This is a recipe that you can season to your own likeness. It’s a keeper for me!
Tried it and my family loved it. I double the recipe for 4 of us. I also added spinach to it.
This was a solid recipe, it had a lot going on at once so it kept me busy!!
I have made this twice and have found that if you want to maximize flavor, try the following substitutes: Farmer’s market heirloom tomatoes instead of grocery store romas. Sweet onion instead of red onion. Cappellini or angelhair noodles (because they’re thiner) instead of spaghettini or vermicelli noodles.
Delicious!
Excellent….the whole family enjoyed the meal!!!
This was a really tasty recipe! I would have given it 5 stars if the sauce had a more even consistency. My fiancé doesn’t love tomatoes even though he loves tomato sauce, so I had to give him the more watery bits. The actual flavor was great though, and it had a nice little kick to it. I added lots of spinach!
Pretty tasty and light dish, I would make it again.
Odd one out, but we didn’t really care for this. Which is surprising, because like all the ingredients. The only changes were yellow onion instead of red, Italian seasoning for the herbs (made my own blend and was out of the individuals), only had bone-in chicken so I seasoned-roasted-shredded prior to making everything else then tossed it in to heat through, only 4 tomatoes, used the optional mushrooms and added a half cup of white wine instead of more EVOO. Mind you we only had orzo to work with as a pasta, but I doubt that affected the outcome. Too bad because it’s alot of prep work dicing everything up.