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When I was a young cook just the thought of chicken and tomatoes and spaghetti together in a dish made me wince - that is, until I tasted it and then I was sold! This is one of my comfort foods. Something for me to slice and dice in preparation and then to stir during the cooking process with the culmination to sit down and enjoy the fruits of my labor with a nice slice of Italian bread slathered with butter.
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 package (10 ounces) sliced mushrooms
1 medium green bell pepper, cut into strips (1 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up
1 medium onion, coarsely chopped (about 1 cup)
1 can (8 ounces) tomato sauce
2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 7-10 minutes or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell peppers and onions; cook and stir 5 minutes on medium heat or until vegetables are tender.
3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.