Makes 2 generous servings

3 Tbs. vegetable oil
1 tsp.McCormicks Season-All (or any good blend of seasoning mix)
1/2 teas. minced garlic, fresh or dried
1/8 teas. cayenne pepper
1 lb. boneless chicken breast, or thighs, skinned, and cut into 1 inch chunks
1 medium carrot, cut into strips (about 1/4 cup)
1 green bell pepper, cleaned and cut into
1 inch chunks
1 red bell pepper. cleaned and cut into
1 inch chunks
1 cup of sliced, fresh mushrooms
1 teas. Mc Cormicks Season-All (or any good blend of seasoning mix)
1/2 of a 1 lb. pkg. ( 8 oz.) of spaghetti, uncooked

In a medium size bowl, blend first four ingredients. Add chicken pieces, carrots, and both kinds of bell peppers; toss to coat well. Cover; and marinate in the refrigerator for at least 1 hour. Do not leave marinating overnight, or it will soak up all the marinate. 

Prepare the spaghetti according to the package directions; rinse and drain well. Heat a large, deep sided skillet (10" or larger) or use a large dutch oven because it has deep sides. After it is heated, add the chicken and vegetable mixture; stir-fry until the chicken is no longer pink and the vegetables are tender crisp, about 5 to 6 minutes. Add mushrooms; stir-fry 1 minute longer; add the cooked and drained spaghetti and the last teaspoon of Season-All. Toss to mix. Heat through and serve with a green salad and bread sticks or rolls, what ever your pleasure.

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