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4 boneless, skinless chicken breasts
8 cups of Chicken Broth
3 (14.5 ounce) cans Hunt’s Diced Tomato with Basil, Oregano & Garlic
1 ounce fresh basil, chopped
32 ounces Thin Spaghetti
1 Tbsp Crushed Red Pepper (2 if you like a BITE)
1 Tbsp Minced Garlic
1 Onion, diced
1 Tbsp Garlic Salt with Parsley
1 Tbsp. Dried Basil
Shredded Parmesan Cheese
1 loaf California Roasted Garlic Sourdough Bread, sliced
1/4 of a stick of butter
Trim fat, if any from chicken. Chop in to bite sized pieces. Cook in skillet with chopped Onion with Garlic salt & dried Basil. Set aside.
In a stock pot, add remainder of ingredients. Add chicken mixture. Bring to a boil and then reduce heat to simmer. Meanwhile, butter the bread, sprinkle with Garlic Salt and place in a preheated 350 degree oven. Bake for 10 minutes while pasta mix simmers.
When done, remove bread from oven. Serve pasta on plates. Sprinkle with Parmesan Cheese. Serve with bread. Enjoy!