Italian Chicken and Vegetable Bake

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.6
  • Total Fat: 8.2 g
  • Cholesterol: 37.9 mg
  • Sodium: 860.9 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.4 g

View full nutritional breakdown of Italian Chicken and Vegetable Bake calories by ingredient
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Number of Servings: 8


    4 - 3oz chicken breasts
    8oz [dry] whole wheat pene pasta
    1/2 cup parmesan cheese
    1/2 cup progresso italial style bread crumbs
    1 cup chopped onion
    1 package mixed vegetables of choice
    4 tbls fat free italian dressing
    1 can hunts diced tomatoes: basil, garlic and oregano
    2 tbls EVOO (extra virgin olive oil
    dried seasonings: basil, garlic powder, oregano, parsley, salt and pepper


Marinate chicken in italian dressing. Cook pasta until 1/2 cooked through. Mix the parmesan cheese and bread crumbs in a bowl and dredge chicken breads in mixture. Heat skillet to medium-hight heat and add olive oil. Sear the chicken breads until golden brown on outside (don't worry if they aren't cooked through). Drain pasta and put in baking dish. Add thawed out frozen veggies of your choice, raw onion and can of diced tomatoes. Season with dried herbs and salt and pepper, and place chicken over mixture. Preheat oven to 350 and bake until chicken is cooked through, and veggies and pasta are done.

Number of Servings: 8

Recipe submitted by SparkPeople user KREHKAMP.

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