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Sizzlin' Good Chicken and Pasta

Contributed by: Rose Mack


This recipe is one of my favorites to serve even company. I make it at least a couple of times a month.


  • 3 Tlbs. vegetable oil
  • 1 tsp. season-all (I use Mc Cormick's)
  • 1/2 tsp. minced garlic (dried)
  • 1/8 tsp. cayenne pepper
  • 1 lb. boneless, skinless chicken breast or thighs, cut into chunks
  • 1 medium carrot, cut into strips
  • 1 green bell pepper, cleaned and cut into chunks
  • 1 red bell pepper, cleaned and cut into chunks
  • 1/2 lb. ( 8oz.) pkg. spaghetti, uncooked
  • 1 cup sliced fresh mushrooms
  • 1 tsp. season-all


In medium bowl, blend first four ingredients. Add chicken, carrots, and peppers; toss to coat; cover; marinate in refrigerator for at least 1 hour.

Prepare spaghetti according to package directions; drain.

In large heated skillet (I use a dutch oven) combine chicken and vegetable mixture; stir-fry until chicken is no longer pink and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute; add spaghetti and season-all; toss to mix.

Heat through and serve.


I usually double the season-all, oil, garlic and cayenne pepper to make more sauce because I always add extra spaghetti.

Serving Size: Makes 4 Servings

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