Lite Chicken Marina w/Veggies

5 serving Priano Tomato Basil Pasta Sauce 1/2 cup (124g) Aldi's (by FRUITSANDVEG)
2 cup liveGfree Organic Brown Rice & Quinoa Fusilli
1 serving 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp
2.25 cup Publix Low Moisture Part Skim Mozzarella Shredded Cheese
12 oz Mushroom, baby bella, fresh, 1 oz serving = approx 1 mushroom (by 4AMAZINGME)
200 gram(s) bell pepper, red, sweet, raw
1 medium (2-1/2" dia) Onions, raw
1 bunch Broccoli, fresh
3 serving green onion, fresh
2 serving Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz.

I added a small amount of sweet basil to the veggies when cooking. Depending on your taste, you may want to add additional seasonings.

Boil the pasta. While pasta is boiling, cut chicken into 1 inch cubes. Sprinkle garlic powder or salt (whichever you prefer) on the chicken. Spray pan or wok with cooking spray and saute chicken pieces. While sauteeing chicken, cut up vegetables into chunks. Once chicken pieces are slightly browned on all sides, remove from pan. Spray again with cooking spray, sprinkle some garlic salt or crazy mixed up salt on the veggies and saute in pan until tender. Drain noodles and pour in a 9 x 11 baking dish. Add chicken and veggies and spread evenly. Pour in the marina sauce and mix well. Sprinkle with parmesan cheese and cover with mozzarella. Bake at 350° for 20 minutes until cheese is melted.

Serving Size: makes 8 - 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user GRANDMA1822.