easy chicken spaghetti

How To Make easy chicken spaghetti

• 1

  Place chicken breasts on a roasting pan. Rub one tablespoon of olive oil on them and sprinkle with salt and pepper. Bake at 350 degrees for 30-35 minutes. When finished set aside and reserve the juices.
• 2

  Drain the juice from the mushrooms and the jarred red peppers into a bowl and set aside. In a large frying pan over medium heat, cook the thinly sliced onion, mushrooms, red peppers and black olives in two tablespoons of olive oil until the onions are soft and translucent.
• 3

  Add in the reserved juices from the mushrooms, roasted red bell peppers and chicken. Add the basil, oregano, anice seed and garlic. Cook on low heat for 5 minutes.
• 4

  Add the cream of chicken soup. Fill the can half way with water and add. Stir and set to simmer.
• 5

  Chop the chicken into small thin strips and add to the pan. Add the frozen peas, and cook for 10 minutes. Season the sauce with salt and pepper to taste. Cover and simmer while you cook the spaghetti. If you want thicker sauce, simmer without a lid. If you want thinner sauce, add small amounts of water.
• 6

  Serve the sauce over the spaghetti.
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