- 6
- 10 mins
- 45 mins
4.3/5
(24 Votes)
Ingredients
- 1 can (15 oz each) Tomato Sauce
- 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 6 tablespoons Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breasts (6 breasts = 1-1/2 lbs)
- 3/4 pound spaghetti, uncooked
- 1-1/2 cups Shredded Mozzarella Cheese
Preparation
Step 1
Heat oven to 375°F.
Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
6 servings (1 breast with sauce and spaghetti each)
Calories
584