Chicken Italiano


Date: Thu, 5 Aug 1993 16:04:06 -0400 (EDT)


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


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.