Healthy Main Dish Recipes: Baked Spaghetti with Chicken | Submitted By: Nicole Piersma

3 tablespoons olive oil2 bay leaves1 1/2 tablespoons Italian seasoning1 teaspoon chopped garlicsalt and pepper to taste4 skinless, boneless chicken breast halves1 green bell pepper, chopped1/2 onion, chopped1 head broccoli, cut into florets8 fresh mushrooms, sliced1 pound uncooked spaghetti5 ounces shredded Colby-Monterey Jack cheese1 (16 ounce) jar spaghetti sauceIn 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 refrigerator for 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, 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 9x13 inch pan. Top with shredded cheese. Bake in preheated oven for 20 minutes, or until cheese is melted. Serve. Amount Per Serving  Calories: 472 | Total Fat: 15.3g | Cholesterol: 54mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 472

Total Fat: 15.3gCholesterol: 54mgSodium: 414mgTotal Carbs: 56.3g    Dietary Fiber: 5.2gProtein: 27.3g VIEW DETAILED NUTRITION
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