Ingredients:
2# boneless chicken breast (cooked and cubed)
10 cloves chopped garlic
1 green pepper, cut into strips
½ yellow pepper, cut into strips
½ red pepper, cut into strips
1 large onion, chopped
2 cans Rotel (tomatoes with green chilis)
1 16 oz. can crushed tomatoes
1 can enchilada sauce
2 16 oz. cans diced tomatoes
1 15 oz. can tomato sauce
1 small can tomato paste
Garlic Salt
Pepper
1 tsp. Cumin
1 tbsp. chili powder
1 pound thin spaghetti (or pasta of your choice)
2# boneless chicken breast (cooked and cubed)
10 cloves chopped garlic
1 green pepper, cut into strips
½ yellow pepper, cut into strips
½ red pepper, cut into strips
1 large onion, chopped
2 cans Rotel (tomatoes with green chilis)
1 16 oz. can crushed tomatoes
1 can enchilada sauce
2 16 oz. cans diced tomatoes
1 15 oz. can tomato sauce
1 small can tomato paste
Garlic Salt
Pepper
1 tsp. Cumin
1 tbsp. chili powder
1 pound thin spaghetti (or pasta of your choice)
Saute` chopped garlic, onion, and peppers in olive oil until tender.
Add all the cans of tomatoes and sauces.
Now add garlic salt, pepper, cumin and chili powder.
Cook uncovered and simmer for at least 1 hour.
In the meanwhile, cook the pasta and drain. Mix pasta and chicken mixture together and enjoy. A little hot sauce with shredded cheddar makes this one spicy and yummy low fat chicken entrée.
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