I love a good Italian Dish! Plus, it’s fun to glance through my cabinets and see what I already have to punch up a plain old spaghetti sort mix. Here’s what we’re having tonight.
Baked Chicken Rotini with Zucchini and Mushroom
1/2 a box of Whole Wheat Rotini (prepared as directed on box)
Baked Chicken, prepared (I’m using some I made a few weeks ago and froze but you could use canned)
1 Zucchini Chopped into bite sized pieces
1/2 a container of mushrooms quartered
1 jar of Ragu Light Tomato Basil No Sugar Added Spaghetti Sauce (or less depending on taste)
1/2 t of garlic salt (more or less depending on your taste)
1 packet of Splenda
1 cup of mozzarella cheese
1 T of Extra Virgin Olive Oil (optional)
1 t of Italian Spices (optional)
Preheat the oven to 375 F. Lightly spray an 8×8 glass baking dish. After draining the pasta, add the spaghetti sauce, garlic salt, and Splenda to the pan. Stir well. Mix in zucchini, mushroom, and chicken. Pour into glass baking dish. Top with mozzarella cheese. Drizzle with olive oil and sprinkle with Italian seasonings. Cover with foil. Bake for 15-20 minutes. Remove foil and bake for 5-10 minutes more until cheese is melted and bubbly. Enjoy!
www.queenoffree.net
Mmm… I’m in!