This was SO good.  The chicken was melt-in-your-mouth-tender and the spaghetti was moist with loads of flavor.

I only used 3 chicken breasts in the recipe, although this amount of sauce could easily be enough for 4 chicken breasts.  You could cut back to 2 if you wanted, and use the extra sauce for additional pasta.

• 3 or 4 boneless chicken breasts
• salt & pepper
• olive oil  – Enough to coat the bottom of the pan and keep chicken from sticking
• 12 – 16 oz of mushrooms (I used 16 oz) – sliced
• 2 cloves minced garlic OR 1/2 teaspoon of garlic powder
• 1 can stewed tomatoes (14.5 oz)
• 1/4 teaspoon oregano leaves
• 1/2 pound spaghetti

I used my Le Creuset pan for this.  Coat the bottom of 5 quart pan with olive oil.  Place chicken in oil and season generously with salt and pepper (both sides).  Cook chicken for about 5 – 6 minutes or until it looks similar to picture at bottom of post.  Transfer to plate.  I added additional oil to keep the chicken from sticking and to compliment pasta.

Add mushrooms and garlic to pan that chicken was removed from.  Cook until mushrooms are soft.  Add tomatoes and oregano.  Cover and cook about 10 minutes.  Then break up tomatoes with wooden spoon.

Return chicken to pan and spoon juices, tomatoes and mushrooms over chicken.  Cover and cook around 15 minutes or until chicken is cooked through.

While chicken is back in the pan cooking.  Cook 1/2 pound spaghetti.  Drain spaghetti and spread out on a large plate.  Place chicken on top of spaghetti and spoon all the sauce out over the chicken and spaghetti.

ENJOY!