| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Low fat, Misc, Poultry | 4 | Servings |
INGREDIENTS
| 1 | Reynolds Oven Bag, large | |
| size 14"x20" | ||
| 2 | T | Flour |
| 14 | oz | Jar spaghetti sauce |
| 4 | Skinless, bone-in chicken | |
| breast halves | ||
| 1 | Green pepper, coarsely | |
| chopped | ||
| 8 | oz | Package spaghetti, cooked |
| and drained |
INSTRUCTIONS
Preheat oven to 350 degrees F. Shake flour in Reynolds Oven Bag; place in 13x9x2-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 to 40 minutes. Serve over hot spaghetti. No nutritional information available. FROM: Reynolds Metals recipe folder. Formatted to MM by Trish McKenna, 5/19/96. Posted to MM-Recipes Digest V3 #223 Date: Sat, 17 Aug 1996 07:31:05 PST From: jlewis1@juno.com (Julie L. Lewis)
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 75.1mg
Sodium: 1293.6mg
Potassium: 1062.8mg
Carbohydrates: 63.8g
Fiber: 7g
Sugar: 11.9g
Protein: 42.9g