I LOVE Italian food! Though, due to my history with gestational diabetes I am trying to limit the amount and quality of carbohydrates that I consume which does limit the amount of pasta and breads that I eat. I found this recipe and our family just loves it! Occasionally I will make this without the spaghetti and that reduces the calories in this recipe by about 221 calories (if using a cup of spaghetti). This particular meal is also a time saver as a working mom of three active children. In five minutes I can throw all of this in a pan and within 30-35 minutes we are able to sit down to an excellent meal. Since this is oven baked while this is baking I have to opportunity to help kids with homework, clean up a little before dinner, or get the salad ready that I’m serving with this dinner. It’s a win-win for me. This recipe once again came from Kraft. I hope you enjoy this week’s recipe!
HEAT oven to 375°F.
POUR sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
BAKE 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
TOP chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
Calories Carbohydrate Vitamin A520 54g 15%DVTotal fat Dietary Fiber Vitamin C14 g 4g 15%DVSaturated fat Sugars Calcium6 g 8g 35% DVCholesterol Protein Iron90 mg 44g 20% DVSodium910 mg