Chicken & Vegetable Spaghetti

Better Homes & Gardens August 2011

Ingredients:

2 cups frozen peeled pearl onions

12 oz. dried spaghetti

1 tbsp. olive oil

8 oz. boneless, skinless chicken breast, cubed

8 oz. broccolini, trimmed or broccoli cut in pieces

1 tsp. dried parsley

1/4 tsp. salt

Crushed red pepper (optional)

1 1/2 cups yellow or red cherry tomatoes (8oz.)

1 cup chicken broth

What to do:

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

ENJOY!