Sunday, January 4, 2009
2 boneless, skinless chicken breasts, cooked and cut into bite size pieces
7 or 8 oz whole grain spaghetti (usually amounts to half a box)
28 oz (2 14 oz jars) Ragu traditional sauce
1/3 yellow onion, chopped
1 tbsp minced garlic
3 tbsp parmesan cheese
1/2 cup shredded cheddar
1/2 cup shredded mozzerella
Pepper to taste
Boil spaghetti al dente and drain. I grilled the chicken while I boiled the pasta.
In a sauce pan, simmer Ragu, onion, garlic, pepper, and parmesan cheese for 8-10 minutes.
Combine chicken, spaghetti, and sauce in glass baking dish (8 x 11 or 9 x 13 works), top with cheddar and mozzerella, and bake uncovered at 350 degrees for 10 to 15 minutes or until cheese is melted.
Serves at least four to six people. Double it in a roasting pan to serve up to a dozen.
This was my first attempt with chicken spaghetti, bringing my new recipes in 2009 to two. I'm off to a good start. :)