Cheesy Chicken Spaghetti
1 14 oz package Tinkyada Brown Rice Fettuccini
2 tbs extra virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
8 oz baby bella mushrooms, sliced
1 1/2 lbs boneless skinless chicken breast, 1/2" cubes
1/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1/4 tsp cayenne pepper (to taste)
1 tsp dried marjoram
1 jar pasta sauce (I had Ragu Super Chunky Mushroom on hand)
1/2 cup water to rinse the jar of sauce
1 15 oz can diced tomatoes
1 tsp sugar
4 oz semi hard goat cheese, shredded (may also use soft goat cheese, dairy free cream cheese or dairy free mozzarella)
Cook the pasta to just shy of al dente according to package directions.
Meanwhile, n a large skillet, heat the olive oil over medium-high heat.
Saute the onions until they begin to soften.
Add the bell pepper and continue to cook until the onion is tender.
Add the garlic, mushrooms, chicken, salt, pepper, cayenne, and marjoram.
Continue to saute until the chicken is lightly browned and cooked through.
Add the pasta sauce, water from rinsing the jar of sauce, diced tomatoes, and sugar.
Reduce heat and simmer for 5 minutes.
Stir in the cheese and continue to simmer until well incorporated into the sauce.
Drain the cooked pasta and add to the sauce.
Stir well ensuring that the pasta is well coated with the sauce.
Simmer for another 5 minutes to allow the pasta to finish cooking in the sauce.