• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon each dried rosemary, dried parsley and dried oregano
  • 2 pounds chicken parts
  • 1 medium onion, chopped
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1 medium green bell pepper, chopped
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and chopped
  • 1 box (16 ounces) spaghetti
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, heat oil over medium-high heat; add garlic.
  • Stir in rosemary, parsley and oregano.
  • Add chicken parts to skillet; cook, turning occasionally, until browned, about 10 minutes. Reduce heat; add onion, mushrooms and pepper to skillet.
  • Cook until vegetables are tender, about 3 minutes.
  • Add tomatoes and cover.
  • Simmer until chicken is cooked through and no longer pink, about 35 minutes.
  • Cook pasta according to package directions during the last 20 minutes of cooking; drain well.
  • Place pasta on a serving platter.
  • Arrange chicken over pasta; spoon sauce over top.
  • Sprinkle with Parmesan.


Categories: Dairy  Dinner  Main Dish  Mushroom  Pasta  Poultry  Stove 

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