About this recipe: A simple, healthy and delicious pasta dish, which is perfect for any weeknight. Spaghetti is served with sauteed chicken, broccoli, carrots and Parmesan cheese.
I expected this to be bland so I increased the garlic and seasoning. I used 2/3 head of fresh brocolli, 2 carrots, 250g stock, 300g spaghettini and 400g organic chicken which I seasoned with salt and pepper before frying. It was surprisingly tasty and makes a change from tomato based pasta sauce. I found that this served 4. - 04 Aug 2015
This recipe was quite excellent. A few changes to this, and it turned out really well. I prepared the chicken as directed with the addition of fresh cracked pepper, and added home made chicken broth to it, about a cup and a half. To the vegetables i added mushroom and onion, and stir fried them for a few minutes until they were still crispy yet hot. All the while, the angel hair was cooking, as this dish is quite fast once you get done with the chicken. Added the vegetables to the chicken/broth combo, tossed them, then simmered for about three minutes. Drained pasta, tossed with some olive oil, and then dumped the vegetable/chicken mixture on top. Added some fresh, vine ripened tomatos chopped into small pieces, and grated fresh parmesian cheese on top. Then when people served, they grated a bit more cheese (not much actually) salt, cracked pepper... and it turned out perfectly. My mom, who enjoys my cooking, said this was the best thing I have made yet. Made a huge pot, a pound of pasta, pretty much tripled this recipe, and it was all gone by the next morning. One more thing... to increase the flavor use ALOT more basil (fresh) than suggested here. I used nearly a cup and a half. Simmered half of it with the chicken, and the other half i sprinkled on right before serving. You dont need heavy cheese or cream sauces if you try it this way. - 26 Jan 2004 (Review from Allrecipes US | Canada)
This was easy. I altered the amounts somewhat and added onion, garlic and a red bell pepper. I would make it again. - 28 Mar 2002 (Review from Allrecipes US | Canada)