Spicy (or not) Chicken Pasta Primavera

This is what I make when I don't know what to make for dinner:

I just made it up! It took me 30 minutes and turned out so good! I call it...spicy chicken pasta primavera...or cacciatore...or...spicy chicken spaghetti with veggies...you decide. What's so great about this meal is you can customize it anyway you like! Here's my recipe.

6 chicken tenders, cut into bite-sized pieces
olive oil for the pan (less than 1 Tbsp)
1/2 a medium yellow onion, diced
2–4 cloves of garlic, minced
1/2 a green pepper, chopped (any color pepper really)
Veggies of your choice, diced (I used celery, that was all I had. But carrots, broccoli, zucchini, etc would be good too)
1 can of stewed or diced tomatoes, undrained (I used stewed Italian-seasoned tomatoes)
1 small can of tomato sauce
1 string cheese, chopped into small circles (I decided last minute to throw this in and I'm so glad I did, it really added a lot!)
1/2 box of spaghetti or other pasta (I used Ronzoni's Healthy Harvest whole grain pasta)
4–5 leaves of Fresh basil (if desired)

All these spices are just to your liking and you can add whatever you want:
Italian seasoning
Garlic salt
Crushed red pepper flakes
Cayenne pepper
Bay leaf

Start water boiling for pasta. Heat olive oil in a large skillet over medium heat. Add chicken and cook for a couple minutes. Add onion and cook for a couple more minutes, stirring occasionally. Then add garlic and cook for a minute more. Add peppers and other veggies. Add tomatoes and tomato sauce, breaking up stewed tomatoes if desired. Add spices to taste. Once pasta has cooked and drained, add to skillet and stir. Then add fresh basil (if using) and string cheese. Serve. Makes about 2–4 servings (we always eat more than 2, and we had a little leftover).

We really loved this. Hope you do too! Let us know how you make it!


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