Spicy Chicken Spaghetti

It was pasta-time tonight. I am running a half-marathon tomorrow, so we decided that we better go the ole carbo-load route. I like to make this recipe when we have colored peppers around here, so spicy chicken spaghetti it was.
This recipe was given to us by my mother-in-law when we were collecting family recipes when we got married. Needless to say, this one is definately tried and true. Like most of the recipes that I’ve posted, this one goes together pretty quick if you have thaw chicken. We forgot to take it out of the freezer this morning, so we skipped the marinating the chicken step =-) It is better if you can let the chicken and veggies sit in the seasonings for a couple hours. I did leave out the mushrooms for two reasons – 1) I don’t really care for them, 2) we didn’t have any on hand.
Now that I have the carbo-loading accomplished I just have to pray for no rain tomorrow morning!!
Spicy Chicken Spaghetti
3 Tbsp. Canola Oil
1 lb. boneless skinless chicken breasts or thighs, chopped
1 red, 1 green, and 1 yellow bell peppers, chopped
1/2 tsp. minced garlic
1/8 tsp. cayenne pepper
1 medium carrot, chopped
1 c. mushrooms, sliced
8 oz. spaghetti (uncooked)
2 tsp. Season-All
Curry powder and cayenne pepper to taste
In a bowl mix oil, cayenne pepper, minced garlic, and 1 tsp. Season-All. Add chicken, carrots, and peppers and coat well. Cover and marinate in refrigerator for at least 1 hour.
Prepare spaghetti according to package directions and drain. In large heated skillet combine chicken and vegetable mixture. Stir fry until chicken is no longer pink and vegetables are tender. Add mushrooms and stir fry until tender.
Add spaghetti and 1 tsp Season-All. Toss and heat through.

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