| | Directions | | Prepare spaghetti according to its package directions. In a medium bowl lightly beat the eggs. In a pie dish combine the Mrs. Dash and parmesan cheese. Dip chicken breasts in egg then into the seasoned parmesan, coating both sides. Heat olive oil in large skillet over medium heat. Place chicken breasts in skillet, cover and cook for approx. 6 minutes, turn and cook for 6 more minutes or until no longer pink in the center. Transfer the cooked chicken to a plate, cover with foil to keep warm. Add tomatoes and bell peppers to skillet and sauté over medium heat until the peppers begin to soften. Stir in Italian seasoning and chicken broth, continue to cook for 2 minutes. Add pasta to the skillet and sautéed tomatoes and peppers. Slice cooked chicken. Divide pasta mixture into four portion, top with a portion of sliced chicken and serve. |
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| Ingredients | | - |  | 8 ounces uncooked spaghetti |
| - | | 2 Eggs |
| - | | 4 teaspoons Mrs Dash tomato-basil-garlic seasoning |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 1 pound chicken breast |
| - | | 2 tablespoons olive oil |
| - | | 1 can diced tomatoes (15 ounce can) |
| - | | 1 green bell pepper diced |
| - | | 1 yellow bell pepper diced |
| - | | 3/4 teaspoon Italian seasoning |
| - | | 4 tablespoons chicken broth |
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