Time Saving Italian Chicken
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 14 | ounces |
spaghetti sauce
|
|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | medium |
green bell peppers
|
|
| 8 | ounces |
spaghetti
cooked and drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 404.6 | ml/g |
spaghetti sauce
|
|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | medium |
green bell peppers
|
|
| 231.2 | ml/g |
spaghetti
cooked and drained |
|
Directions
Preheat oven to 350? F.
Shake flour in Reynolds Oven Bag; place in 13x9x2 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.
