Chicken Spaghetti

2 tbsp olive oil
2 c diced chicken breast
½ tsp pepper
½ tsp salt
½ tsp lemon herb seasoning
½ tsp minced garlic
8 oz sliced mushrooms

In a large frying pan heat on medium to medium high heat. Put Olive oil in the pan and then add chicken and the rest of the ingredients. Part way through the cooking add the mushrooms. Cook until chicken is cooked through about 5-10 minutes.


2 C hot water
1 tbsp chicken bouillon granules
2 c chopped broccoli (fresh or frozen)
2 c diced tomatoes (fresh)
1 tbsp dried basil
3 tbsp fresh parsley
1 tbsp lemon herb seasoning
2 tbsp corn starch
3-4 tbsp hot water
8 oz cooked spaghetti

Add water, bouillon, basil, parsley, and lemon herb seasoning. In a small bowl add the corn starch and water and stir until smooth. Mix into the sauce to thicken it a little. Add the broccoli and tomatoes and cook until broccoli is tender. Serve over spaghetti.