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Time Saving Italian Chicken

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Submitted by pgfrost1

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
14 404.6
OUNCES ML/G SPAGHETTI SAUCE
4 4
EACH EACH CHICKEN BREASTS
boneless, skinless
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
8 231.2
OUNCES ML/G SPAGHETTI
cooked and drained

Directions

Preheat oven to 350? F.

Shake flour in Reynolds Oven Bag; place in 13×9×2 baking pan.

Add spaghetti sauce to oven bag. Squeeze oven bag to blend flour. Add chicken and green pepper to oven bag. Close oven bag with nylon tie; cut six ½-inch slits in top. Bake until chicken is tender, 25 to 30 minutes. Serve over hot spaghetti.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 487 17% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 101mg 4%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 23%
Sugars g
Protein 73g
Vitamin A 16% Vitamin C 60%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 
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