|1 lb||(450 g) Spaghetti|
|2 tbsp||(30 mL) Olive oil|
|3||Cloves garlic, minced|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts or 4 Maple Leaf Prime Naturally® Bonel|
|1/2 cup||(125 mL) Olivieri® Alfredo Sauce|
|1||(28 oz) Can crushed tomatoes|
|1/2 tsp||(2 mL) Italian seasoning|
|Salt and pepper|
|1/2 cup||(125 mL) Chopped fresh basil|
|1 1/2 cups||(375 mL) Grated Mozzarella cheese|
|1/2 cup||(125 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 350°F (180°C).
BRING a large pot of salted water to a boil. Break the spaghetti in half and cook according to package directions. Drain well.
HEAT oil in a large skillet or Dutch oven over medium-high. Add onion and cook, stirring until tender, about 5 minutes. Stir in garlic and cook for an additional minute. Add the cooked and shredded chicken, Alfredo sauce, tomatoes, Italian seasoning, salt and pepper. Reduce heat to low and simmer for 10 minutes. Remove from heat; add spaghetti, basil, and half the Mozzarella cheese.
TRANSFER the mixture to a lightly greased 9x13” (3.5 L) baking dish. Top with the remaining Mozzarella cheese and sprinkle with Parmesan cheese.
BAKE in preheated oven for 20-25 minutes or until golden brown and bubble.
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