Spaghetti
Spaghetti is so simple, but the sauce either makes or breaks the whole thing. We like ground chicken for the sauce, but that can be exchanged for your choice of meat (or none). Every family has their own version, but this is the way that I like to make it. (Actually I like to add a can of diced tomatoes, but the kids don't like those too much.)
1 lb spaghetti noodles (we like angel hair)
1 lb ground chicken
Canned tomato sauce (29 oz can and 15 oz can)
2.5 oz jar of sliced mushrooms
2.25 oz can of sliced olives
3 t basil
1 t oregano
1 t chives
1/4 t black pepper
1/4 t salt
1/2 t brown sugar
3 T olive oil
finely chopped onion
Heat the oil in a large skillet on high heat, then add the chopped onion and saute, but only until translucent, not browned. Add the ground chicken, and cook completely (be careful not to dry it out).
Remove the skillet from heat, while turning the burner down to low. Add all of the remaining ingredients (except noodles) and cook covered on low heat for 10 minutes. Uncover and cook at least an additional 10 minutes.
Cook the noodles according to their directions, and serve immediately.
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