Date: Thu, 5 Aug 1993 16:04:06 -0400 (EDT)
Ingredients 4 chicken brest halves, skinned and boned 1 teaspoon oil 4 ounces (about 1 1/2 cups dry) thin spaghetti, broken into fourths 1 small onion, cut into wedges 1 small green pepper, cut into strips 1/8 teaspoon instant minced garlic 1 teaspoon oregano leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 16-ounce can tomatoes 1/4 cup water 1 tablespoon chopped parsley, if desired Preparation Pound chicken breasts with a metal meat mallet between sheets of plastic wrap until about 1/2 inch thick. Heat oil in frying pan. Brown chicken breasts on each side. Add spaghetti, onion and pepper strips around chicken. Sprinkle with seasonings. Break up large pieces of tomatoes. Pour tomatoes and water over top of chicken. Bring to a boil. Reduce heat, cover and cook until chicken and spaghetti are done, about 15 minutes. Remove bay leaf. Garnish with parsley.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.