Chicken & Veggie Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients: 1 box Pasta, Barilla Cellentani, 16 oz 1 jar Bertolli Vineyard Marinara, 5 serving 2 cans Great Value Petite Diced Tomatoes, 7 serving 1 can Great Value Sliced Ripe Olives(Black), 4 serving 1 can 100% Natural Hunt's Crushed Tomatoes, 7 serving 1 bag Tyson Grilled Chicken Breast Strips, 7 serving Garlic, 3 cloves 1 Zucchini, 2.5 cup, sliced 1 Eggplant, fresh, 6 cup, cubes1TBSP. Italian Seasoning2 TSP. OLIVE OIL
Cook pasta as directions say on the box. Cut up the zucchini & Eggplant and set aside. Mince the garlic & set aside. When the pasta is done set it aside . Put the chicken into to cook in a large pot with the Maninara Sauce & the tomatoes both crushed & diced,add the olives & garlic & veggies.Put the pasta back in the pot cook for a few minutes & stir in the italian Seasoning.
Then transfer to a baking Dish & cook for 45 minutes at 350.
Number of Servings: 12
Recipe submitted by SparkPeople user MYCAFEMOO.
Then transfer to a baking Dish & cook for 45 minutes at 350.
Number of Servings: 12
Recipe submitted by SparkPeople user MYCAFEMOO.
Nutritional Info Amount Per Serving
- Calories: 295.7
- Total Fat: 4.1 g
- Cholesterol: 32.1 mg
- Sodium: 777.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 5.1 g
- Protein: 19.5 g
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