Jun 06 2010
1 package whole wheat spaghetti $2.49
1 jar roasted red peppers, drained and chopped $5.49
1 jar capers, drained $3.49
1 can mushrooms, drained $0.99
4 tablespoons olive oil, divided $0.72
5 cloves roasted garlic $0.05
Black pepper $0.01
1 onion, diced $0.47
4 boneless chicken breasts $13.20
Salt and pepper $0.02
2 tablespoons olive oil $0.36
1 1/2 cups grated Parmesan cheese $4.48
Total Cost $31.77
1.) Bring a large pot of salted water to a boil.
2.) Meanwhile, heat up 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken on both sides and when oil is hot, add chicken to the pan. Brown on both sides for 5-6 minutes. When finished, remove chicken from the pan and set aside to rest and cool.
3.) To the same pan, add 2 more tablespoons of oil and lower to medium heat. When oil is hot, add onions and saute for 3 – 5 minutes. Then, add mushrooms and garlic to the pan and saute.
4.) If water is boiling, add spaghetti and cook for 8-10 minutes, until el dente. When done, drain.
5.) While pasta is cooking, slice browned chicken on a diagonal and add to skillet. Combine contents of pan and cook for 2 minutes. Then add roasted red peppers and capers. Mix well.
6.) When spaghetti is drained, add to pan with chicken and peppers. Add the remaining 2 tablespoons of olive oil and mix well until everything is combined. Cook for another 2 -3 minutes.
7.) Remove from heat and toss with grated Parmesan cheese.
8.) Serve and enjoy!