Baked Spaghetti with Chicken Recipe

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Everett Published: March 30, 2021 Modified: May 31, 2021

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.

Preparation: 1 hour
Cooking: 30 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 3tbspolive oil
  • 2bay leaves
  • tbspItalian 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

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

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

  3. 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.

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

  5. 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.

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

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

Nutrition

  • Calories: 539.40kcal
  • Fat: 20.63g
  • Saturated Fat: 6.73g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 8.90g
  • Polyunsaturated Fat: 3.09g
  • Carbohydrates: 54.97g
  • Fiber: 5.86g
  • Sugar: 7.07g
  • Protein: 33.77g
  • Cholesterol: 72.58mg
  • Sodium: 794.28mg
  • Calcium: 224.73mg
  • Potassium: 867.33mg
  • Iron: 3.49mg
  • Vitamin A: 102.55µg
  • Vitamin C: 82.00mg
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