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Simple, light and delicious, perfect for this time of year. Serve with our Avocado Dipping Salad on the side.


  • 1 6-8 oz. boneless/skinless chicken breast piece
  • 1-2 tsp. SMOKY or SPICY 4/S SEASONING
  • 2 tsp. canola oil
  • 1/2 lemon (juice of), about 1 TB. juice


  • 4-6 oz. dry thin spaghetti (or your favorite pasta)
  • 1 small onion, minced
  • 1 TB. plus 1 tsp. olive oil, divided
  • 1 14 oz. can diced tomatoes
  • 1 TB. balsamic or red wine vinegar
  • 1/2 tsp. SWEET BASIL
  • 1/2 tsp. FENNEL SEED, crushed
  • 1/4 tsp. OREGANO
  • 1/4 tsp. ALEPPO PEPPER

Preheat oven to 250°. Bring a pot of water to a boil for the pasta. Wash chicken and pat dry. Season both sides heavily with 4/S. Heat the oil in a heavy skillet or grill pan on medium, add chicken breast, cook until golden brown on both sides and nearly done - 4-6 minutes per side, depending on thickness. Remove from pan and place in an oven safe dish, smooth side down. Sprinkle with lemon juice and pop in the oven. The chicken will finish cooking while the pasta cooks. While the chicken is cooking, sauté the minced onion in 1 TB. olive oil. Add the tomatoes after the onions are light gold, sprinkle BASIL, OREGANO, GARLIC, crushed FENNEL and ALEPPO PEPPER on the onions and tomatoes while they are cooking (or, if you'd like, you could substitute all of the spices with 1 3/4 tsp. TUSCAN SUNSET). Add balsamic or red wine vinegar and simmer while pasta is cooking. When the pasta is done, drain and toss with 1 tsp. oil. Remove chicken breast from the oven, cut into pieces and divide between two plates. Place a serving of pasta on each plate and top with sauce.

Prep. time: 5 minutes
Cooking time: under 15 minutes
Serves: 2

Smoky 4/S Special Seasoned Sea Salt 4.0 oz. 1/2 Cup jar
Spicy 4/S Special Seasoned Sea Salt 4.0 oz. 1/2 Cup jar
Basil California .4 oz. 1/2 cup jar
Fennel Whole 1.9 oz. 1/2 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Aleppo Pepper 1.9 oz. 1/2 cup jar

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