How To Make Baked Spaghetti with Chicken
A unique baked spaghetti recipe everyone will surely love. It is a complete meal with spaghetti, chicken and of course, cheese.
Serves:
Ingredients
- 3tbspolive oil
- 2bay leaves
- 1½tbspItalian seasoning
- 1tspgarlic,chopped
- salt and pepper,to taste
- 4chicken breast,skinless boneless, halves
- 1green bell pepper,chopped
- ½onion,chopped
- 1broccoli head,cut into florets
- 8fresh mushrooms,sliced
- 1lbspaghetti,uncooked
- 5ozColby Monterey Jack cheese,shredded
- 16ozspaghetti sauce
Instructions
-
In a shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper.
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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.
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Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender for about 5 minutes.
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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.
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Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into a 9×13-inch pan. Top with shredded cheese.
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Bake in preheated oven for 20 minutes or until cheese is melted. Serve.
Nutrition
- Calories:Â 539.40kcal
- Fat:Â 20.63g
- Saturated Fat:Â 6.73g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 8.90g
- Polyunsaturated Fat:Â 3.09g
- Carbohydrates:Â 54.97g
- Fiber:Â 5.86g
- Sugar:Â 7.07g
- Protein:Â 33.77g
- Cholesterol:Â 72.58mg
- Sodium:Â 794.28mg
- Calcium:Â 224.73mg
- Potassium:Â 867.33mg
- Iron:Â 3.49mg
- Vitamin A: 102.55µg
- Vitamin C:Â 82.00mg
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