Ingredients:
2 fresh chicken breasts or 2 frozen chicken breasts, thawed
1 teaspoon olive oil
1/2 cup red wine vinegar
1 (26 ounce) cans spaghetti sauce ( any kind will do but I prefer one with garlic)
4 cups pasta ( enough for 4 people)
Directions:
Fill a large sauce pan with water on high heat.
Allow to boil and add pasta.
Cook until al dente and rinse with hot water.
Set aside.
Heat a non-stick frying pan with oil on med heat.
Place chicken breast in pan with 1/3 of vinegar.
Cook chicken turning over until chicken is cooked through.
Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
(Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
Over medium heat stir until heated through.
(Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
(Alternatively add sauce to pasta and sprinkle pieces of chicken over top).
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.