My Italian chicken spagetti

I love a good chicken meal, and now that I have changed my diet, chicken is even a bigger part of it then before as this is a great source of protein and iron and low in fat(skinless, preferably breast). Finding different ways to cook chicken on the other hand can be difficult in the long run. I want to share one of my favorite recipes on a rainy day like today, for a nice weekend dish you can serve it with a nice glass of deep red wine and some garlic bread, however the meal is good without it as well.

The sauce is great for leftovers(just cook up fresh pasta), and even freezes well!

Italian chicken spagetti(serves 2)

2 skinless chicken breasts

salt

italian spice

2 cans crushed tomatoes

1/2 zuccini cut into matchsticks

2 gloves of garlic, minced

3-4 mushrooms sliced

1/2 red bell pepper(paprika) chopped

1/2 green bell pepper chopped

2-3 tablespoons tomato paste

1 tablespoon italien dry herbs

salt to taste

2 servings whole wheat spagetti

4-5dl water

olive oil

pinch of salt

grated parmesan

dry red chili flakes(optional) 

cut up vegetables and put in a big pot with the tomatoes, bring up to a boil then lower heat and let simmer til vegetables get soft(20-30min). As sauce simmers boil some water in another pot and pour oil and a pinch of salt in, cook the spagetti after directions. Grill(this is preferred) or fry chicken breasts and season. As sauce has cooked add the tomato paste to make it thicker, salt if needed.

Serve with spagetti on bottom, chicken on top and top with tomato saus. Garnish with chili flakes and parmesan to your liking.

Bon appetit!