Baked Spaghetti with Chicken
Recipe information
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Cooking:
1 hour
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Servings per container:
8
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Source:

Ingredients for - Baked Spaghetti with Chicken

1. Olive oil - 3 tablespoons
2. Bay leaves - 2
3. Italian seasoning - 1 ½ tablespoons
4. Chopped garlic - 1 teaspoon
5. Salt and pepper to taste - 1 teaspoon
6. Skinless, boneless chicken breast halves - 4
7. Green bell pepper, chopped - 1
8. Onion, chopped - ½
9. Broccoli, cut into florets - 1 head
10. Fresh mushrooms, sliced - 8
11. Uncooked spaghetti - 1 pound
12. Shredded Colby-Monterey Jack cheese - 5 ounces
13. Spaghetti sauce, or more to taste - 1 (16 ounce) jar

How to cook deliciously - Baked Spaghetti with Chicken

1. Stage

In 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.

2. Stage

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.

3. Stage

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.

4. Stage

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