Baked Spaghetti with Chicken Recipe

In a shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper.

Poke holes in chicken breasts and add to olive oil mixture. Marinate in the refrigerator for 1 to 2 hours.

Preheat oven to 375 degrees F. Remove chicken from refrigerator and cut into half-inch pieces. Cook in a large skillet with marinade until the chicken is light brown and the sauce is bubbly.

Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender for about 5 minutes.

While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into a 9×13-inch pan. Top with shredded cheese.

Bake in preheated oven for 20 minutes or until cheese is melted. Serve.