Italian Chicken and Pasta |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love italian food but I am a diabetic, so I came up with this recipe that I really enjoyed. Ingredients:
4 large boneless skinless chicken breasts |
1 lb barilla plus rotini pasta |
1 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 garlic cloves |
olive oil flavored cooking spray |
26 ounces light pasta sauce |
1 (8 ounce) package shredded low fat mozzarella |
Directions:
1. preheat oven to 450.
2. Spray pan with oil oil.
3. place chicken breasts in pan and spray with olive oil.
4. lightly salt and pepper chicken adding italian seasoning to taste.
5. cut garlic cloves in slices and lay on top of chicken breasts.
6. cook for 25 to thirty minutes or until done and juicy.
7. boil rotini according to package.
8. when done drain and add ragu sauce, just enough to cover all rotini, set aside in dish.
9. spoon ragu sauce over top of chicken till covered add mozzerella cheese and bake and additional 10 minutes or until cheese is melted.
10. place chicken breasts on top of rotini and serve.
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