Cook spaghetti according to package directions; drain. In a skillet, heat
oil over medium heat. Add onions, bell peppers, garlic, and chicken. Cook
until chicken is no longer pink and vegetables are tender. Stir in crushed
tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Cook 2
minutes longer. Add spaghetti and toss to coat well. Sprinkle with parmesan
cheese.
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Per serving: 251 Calories; 2g Fat (9% calories from fat); 19g Protein; 35g
Carbohydrate; 33mg Cholesterol; 897mg Sodium
Serving Ideas : Serve with toasted garlic bread slices.