Chicken Spaghetti: the recipe

The chicken part of the recipe is adapted from a chicken-sandwich recipe in Canadian Living. I liked the idea of marinating and pre-baking the chicken breasts, and they turn out very tasty that way (and can be used for quick fajitas or other cooked-chicken recipes as well). Unless you do have the chicken pre-cooked, this isn't a last-minute recipe; but it's something that can be made with mostly pantry ingredients.

Chicken Spaghetti

454 g (1 lb.) package of boneless, skinless chicken breasts (about 3 pieces)
1 (680 ml) can pasta sauce (I didn't use the whole can, I don't like it soupy)
1 small can tomato paste
1 can mushrooms, drained (fresh mushrooms would be nicer, and peppers would be good too)
2 tbsp. oil (olive preferred)
2 tbsp. lemon juice (I squeezed a fresh lemon)
1/2 tsp. each dried basil and thyme
1/4 tsp. each salt and pepper
Enough pasta (regular, gluten-free, or what-have-you) to serve 4

Combine the oil, lemon juice, basil, and thyme. Marinate the chicken in it, in the fridge, for at least half an hour.

Preheat the oven to 375 degrees. Grease a cookie sheet, or cover it with foil. Put the chicken on the pan and sprinkle with salt and pepper. Bake for 20 minutes. If you will be using the chicken later, chill it until needed.

In a large skillet with a lid, combine pasta sauce, mushrooms, and tomato paste. Add the chicken, in large pieces or cut up if you prefer. Heat through (don't let it bubble too hard). Cook the pasta and serve with the chicken and sauce, and Parmesan cheese if you want.

Serves 4 average eaters.