Serves 4

Ingredients:

• 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1/4 cup onion, diced
• 2 garlic cloves, minced
• 1 red or green bell pepper, seeds and membrane removed, cut into 2-inch strips
• 2-1/2 cups water (reserve 1/2 cup water to add as needed)
• 3/4 pound uncooked spaghetti, broken in half
• 20 ounces pasta sauce
• 3 tablespoons Chili Willy Hot Sauce to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. To a large skillet over medium heat, add the Extravagonzo Roasted Garlic Culinary Oil. When the oil is hot, add the chicken, and cook for about 4 minutes while stirring.
2. Add the onion, garlic and bell pepper to the skillet, and cook, stirring for about 2 minutes.
3. Pour the water into the skillet, and bring to a boil. Once boiling, add the spaghetti. If you think you need more water to cover the spaghetti, add the reserved 1/2 cup.
4. Reduce the heat to medium-high, cover the skillet, and cook the spaghetti for the amount of time indicated on the package directions. The spaghetti might cook a bit faster, so check it as it cooks as well as stir it.
5. Once the pasta is cooked to your liking, add the pasta sauce, Chili Willy Hot Sauce, oregano, rosemary, salt and black pepper. Stir to combine, and cook until warmed through.
6. Turn off the heat, add the mozzarella cheese to the skillet, and mix it with the other ingredients.
7. Remove from heat, sprinkle with Parmesan cheese, and serve warm.