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Springtime Spaghetti

4 carrots

1 large zucchini or 2 small

1 pint grape tomatoes

2/3 cup olive oil

1 pound chicken tenders

1/3 cup balsamic vinegar

1 package spaghetti

2 TBSP Spice by Rachel Sweet ONION SOUP MIX

Parmesan cheese for topping

Preheat the oven to 400 degrees F.

While the oven is preheating, scrub the carrots (no need to peel) and slice to 1/4 inch thick. Dice the zucchini and add the veggies to a large bowl (make sure it is large enough to serve the meal so that you don't have an extra dish to wash!).

In a medium bowl, add the 2 tablespoons of ONION SOUP MIX, the olive oil, and vinegar and whisk to mix. Pour half the marinade over the veggies. Add the chicken tenders to the remaining marinade, making sure each tender is coated.

Transfer the veggies with dressing to a large glass baking dish or a cookie sheet. Bake in the preheated oven for 20 minutes.

While the veggies cook, fill a large pot with water and turn to high heat. Heat a large frying pan on medium and add the chicken pieces. Pour any remaining marinade into the pan along with them. Cook for 3 minutes on each side and check for doneness by cutting into the thickest part of the largest piece. When the chicken is done, transfer them to the large serving bowl. Rinse the tomatoes and cut in half. Add the tomato halves to the bowl.

Once the water boils, add the dry spaghetti and boil for 8 minutes. Then, drain, and add to the serving bowl with the chicken. When the veggies are finished cooking, remove from the oven, and add to the bowl. Toss to mix. Serve warm or cold, topped with parmesan cheese, if desired.



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