1/4 cup olive oil
1/3 pound spaghetti
1 medium onion, sliced into 1/4-inch slices
1 teaspoon Italian seasoning
1 tablespoon salt
1 (32 ounce) can bulgur, drained
1/4 cup chopped fresh parsley
1 package (14.5 ounce) cans classical chicken, drained
In a large skillet over medium heat, cook pasta in olive oil until all of the water has evaporated. Add 1/3 cup olive oil, followed by 2 tablespoons Italian seasoning, stir until pasta is browned.
Season with salt and pepper. Stir pasta mixture into oil mixture, keep stirring just until thickened. Cook about 10 minutes, stirring constantly as pasta and sauce cook and thicken together.
When pasta mixture is almost done, add chicken and parsley. Continue adding chicken; simmer about 3 to 5 minutes, stirring constantly, then return the pasta mixture to the skillet with the bulgur. Season with Italian seasoning, sprinkle with garlic salt, and cook about 5 minutes, stirring constantly, until chicken is browned and juices run clear. Store the pasta mixture in the refrigerator.
I followed the recipe exactly making a few changes, maybe I'll do again. This was pretty good but I wouldn't call it perfect. The hot sauce added sense so I left it out but other than that this is a great recipe. I put all the vegetables in food processor to make it faster and really hit them. Next time i will leave it out but will definitely make it again.
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