Ingredients

8 oz. Uncooked whole-wheat spaghetti
2 Tsp. Olive Oil
1/2 Cup Onions - chopped
2 Medium garlic cloves - minced
1 Medium green pepper - diced
1 Cup Mushrooms - sliced
1 lb. uncooked boneless, skinless chicken breasts - cut into 2" pieces
2 Tsp. Dried Basil
1.5 Tsp. Curry Powder
1/2 Tsp. Salt
1/4 Tsp. Pepper
28 oz. canned diced tomatoes
1/4 Cup Parsley, fresh, chopped

Method

1) Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.
2) Heat oil in a large saucepan over medium-high heat. Add onion, garlic, green pepper and mushrooms. Saute until vegetables are tender and mushrooms release juice - about 4 minutes.
3) Add chicken and saute until golden brown on all sides, about five minutes. Add basil, curry powder, salt and black pepper, stir to coat.
4) Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer for 15 minutes. Remove from heat and stir in parsley.
5) Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
6) Serve to greedy children (Serves 4. 8 pts)