This dish sorta turned into an experiment. I started with a plan in mind. And it kept changing as I found new things in the fridge to add to the dish!
I needed to use the eggplant and cubanelle peppers I picked from the garden this week. And I had 2 green tomatoes in the fridge (more on the green tomato situation in the next garden update!). Why not throw those in too?
So this is what we got!
Baked Chicken Spaghetti
Simple chicken & veggie combo, tossed with spaghetti noodles and baked!
Servings - 4 servings
Ingredients
- 12 oz. spaghetti noodles
- 2 tsp olive oil
- 1 small yellow onion, chopped chopped
- 2 small Roma tomatoes, diced diced
- 1 small green bell pepper seeded and diced
- 1 small eggplant diced
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 15 oz. can diced tomatoes undrained
- 2 small chicken breasts, diced diced
- 1 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350 F.
- In medium saucepan, cook spaghetti noodles as indicated on the package. Drain and place into greased 9x13-inch baking dish.
- In large skillet, add olive oil, onion, green tomatoes, pepper, eggplant, garlic powder, Italian seasoning, salt and pepper. Saute until veggies begin to soften.
- Add the sauteed veggies in with the spaghetti.
- In the same skillet, saute the chicken pieces for 5-7 minutes. Add in with the spaghetti and veggies and gently toss. Sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 25 to 30 minutes.
- Serve Baked Chicken Spaghetti. Enjoy!