Chicken & Veggie Bake

Chicken & Veggie Bake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chicken & Veggie Bake calories by ingredient


Introduction

Easy to Make!
Weight Watchers Points: 5 Easy to Make!
Weight Watchers Points: 5
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, cubes

    1TBSP. Italian Seasoning

    2 TSP. OLIVE OIL



Directions

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.