Spaghetti with Chicken and Shrimps

I love this easy one dish meal. I usually cooked this dish when I was tired of eating rice or when I ran out of idea of what to prepare for dinner or just plain lazy. I always keep bottled spaghetti sauce, canned mushroom and whole wheat or whole grain spaghetti in my pantry for a day like this. However, instead of the usual ground beef or ground pork, I love to use chicken and shrimps. I actually got this idea from a friend who gave us some of her spaghetti to try. I love this combination and have been cooking my spaghetti this way most of the times.



Ingredients:

One 13.25 oz (376g) whole wheat spaghetti, cook according to instruction (I cooked it for 11 minutes), drained, rinsed with cold water and set aside.
One canned of pieces & stems mushrooms (6.5 oz)
One bottle of spaghetti sauce (1 lb 10 oz)
Half yellow onion, diced
2 cloves of garlic, chopped
1 chicken breast, diced
About 6-8 shrimps, cut into smaller pieces
Italian herbs seasoning
Salt and a little sugar to taste
Olive oil

Method:

1. Heat up the frying pan with olive oil. Add onion and garlic, fry until onion turned transparent.

2. Add in chicken, fry until almost cooked, add in shrimps and mushrooms. Fry until chicken and shrimps are cooked.

3. Add in the spaghetti sauce, Italian seasoning, salt and a little sugar. Stir to mix well and then add in the drained spaghetti. Mix to coat well with the sauce. Serve hot!

*Add chili oil or chili flakes to spice it up*

I would love to share this dish with Presto Pasta Night. Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is Equal Opportunity Kitchen. Hop over on Friday to see the round up.