2 tbsp. flour
1 jar (14 oz.) of your favorite spaghetti sauce
1 med. green pepper, coarsely chopped
4 skinless, boneless chicken breast halves
1 pkg. (8 oz.) of your favorite pasta, cooked and drained
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| ITALIAN CHICKEN | |||
| Yields 4 | |||
| 1 Reynold's Oven Bag, large size (14 x 20) 2 tbsp. flour 1 jar (14 oz.) of your favorite spaghetti sauce 1 med. green pepper, coarsely chopped 4 skinless, boneless chicken breast halves 1 pkg. (8 oz.) of your favorite pasta, cooked and drained |
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| Preheat oven to 350. Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2-in. baking pan. Add spaghetti sauce to bag. Squeeze bag to blend ingredients. Add chicken and green pepper to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Close bag with nylon tie; cut 6 half inch slits in top. Bake until chicken is tender, 35-40 minutes. Serve over hot pasta. | |||