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Italian Salsa Chicken

List of Ingredients






8 oz. thin spaghetti
1 tsp. olive oil
1 lg. onion (1 c. chopped)
1 lb. chicken tenders
4 cloves garlic
1/2 c. fresh parsley leaves
14 1/2 oz. can Italian-style stewed tomatoes
juice from 1/2 lemon



Recipe



Cook spaghetti according to pkg. directions. Meanwhile, place oil in a 12" nonstick skillet over medium heat. Add onion to skillet. Raise heat to medium-high and cook until it begins to soften, about 2 minutes.

Add tenders, cook until lightly browned and no longer pink in the center, 4-5 minutes, turning frequently with a fork or tongs. Remove skillet from heat.

To make the salsa, peel garlic. Drop cloves, one at a time, through the feed tube onto the moving blade of a food processor or blender. Chop garlic finely. Rinse parsley and shake off excess water. Drop parsley leaves into the professor and mince finely. Add tomatoes and juice from lemon half into the processor. Pulse 3 times just until the tomatoes reach a salsa-like consistency.

Place skillet over medium-high heat. Add sauce to the pan; stir to coat the chicken. Cook just till the sauce begins to bubble, about 2 minutes. Serve at once over hot, drained pasta. Serves 4.