Skillet Spaghetti
Skillet Spaghetti
This recipe is easily made with left over spaghetti and for last minute preparation when you have frozen chicken breasts. We used frozen peppers, onions and chicken breasts for a last minute dinner made with pantry staples.
Ingredients:
2 Tablespoons olive oil
2 whole boneless skinless chicken breasts
4 cups bell peppers and onions, sliced small (approx 3 peppers and 1 large onion)
1 teaspoon Italian seasoning
2 cloves garlic crushed
1/4 teaspoon red pepper flakes (this is very mild, for more spice add more)
1/2 teaspoon garlic salt
8 oz spaghetti noodles
1 jar spaghetti sauce (24 oz)
1 1/2 cups cottage cheese
1/2 cup Parmesan cheese
1 cup reserved pasta water (save water from boiling pasta)
Directions:
- Prepare pasta according to package directions to al dente. Save the water.
- In an oven proof large skillet, heat oil over medium- high heat. Once hot, add in peppers/onions, chicken breasts, Italian seasoning and garlic salt and fresh garlic.
3. Cook down until chicken breasts are almost cooked. (We used whole chicken breasts at this point to ensure they did not get overcooked.)
4. Remove chicken from pan and cut up into bite size large chunks. Continue to cook onions and peppers.
5. Return chicken to the pan with the peppers and onions.
6. Continue to cook chicken, onions and peppers until chicken is cooked thoroughly and vegetables are softened (not mushy).
7. Add the spaghetti sauce, cottage cheese, Parmesan cheese to the pan. Stir.
8. Add the noodles and stir again.
9. Once combined, poor 1 cup of reserved pasta water over the top- do not stir.
10. Cover with an oven proof lid and place in preheated oven at 350℉.
11. Bake for 30 minutes.
12. Remove lid and continue to bake for 15 minutes.
13. Remove from oven and serve while hot.
(Garnish with red pepper flakes for additional spice if desired.)
