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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 lb. boneless chicken breasts
  • TBS canola oil
  • 1 onion
  • 1 green bell pepper
  • 26-oz. jar tomato sauce
  • 1 box whole wheat pasta
  • optional: Italian seasoning, garlic or dried herbs
Cut chicken breasts into 1�2-inch strips. Sauté strips in frying pan with canola oil. Set aside.
Slice onions and green peppers. Sauté sliced onions and peppers in canola oil in a medium saucepan until tender add tomato sauce and cook until it begins to boil. Reduce heat and simmer for 10 minutes or until pasta is ready. Cook pasta according to directions on package.
Measure out 1 cup pasta onto each plate, then top with 1�2 cup sauce. Place chicken on top of or beside the pasta.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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