Spicy Chicken Spaghetti recipe

8 servings

3 tablespoons extra virgin olive oil, divided

10 chicken tenderloins

salt and pepper to taste

1 (26 ounce) jar spaghetti sauce with mushrooms

1 (14.5 ounce) can Italian diced tomatoes, undrained

1 red bell pepper, diced

1 (15 ounce) can whole kernel corn, drained

1 (10 ounce) can whole black olives, drained

1/4 cup canned jalapeno pepper slices, undrained

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1 (16 ounce) package angel hair pasta

1 tablespoon butter

Heat 2 tablespoons olive oil in a skillet over medium-high heat.

Place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear.

Set aside, and keep warm.

In a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos.

Bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper.

Place chicken in the pot.

Reduce heat to low, cover, and simmer 15 minutes.

Bring a large pot of lightly salted water to a boil.

Place pasta in the pot, and cook 2 to 4 minutes, until al dente.

Drain, transfer to a bowl, and toss with remaining olive oil and butter.

Spoon the sauce over the pasta to serve.