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