Ingredients
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14 ounces spaghetti sauce (I used Prego Mushroom Supreme and all I had was 1/2 of a 1 lb 9.75 oz jar)
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1 1/2 teaspoons jarred minced garlic (equivalent to 3 garlic cloves)
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1 teaspoon olive oil
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water, for boiling spaghetti
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salt, to taste
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spaghetti or favorite pasta
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1/2 lb chicken breast, cut into bite-size pices (I used 1 large boneless, skinless breast)
Instructions
- Heat olive oil in large skillet.
- Add chicken pieces and garlic and saute on medium-high to infuse garlic into the oil and until chicken is no longer pink. Do NOT drain.
- Dump in the half jar of spaghetti sauce over the chicken and olive oil/garlic. Stir and bring to a boil. Turn heat down to low and cover and simmer, stirring occasionally.
- While spaghetti sauce is simmering, prepare your favorite pasta. I used thin spaghetti. Bring a large pot of water to boil, add a bit of salt, add pasta and return to a boil, stirring occasionally until al dente, or preferred tenderness.
- After pasta is cooked to desired tenderness, drain. Serve spaghetti sauce over hot, cooked spaghetti.