| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Poultry, Misc, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Reynolds Oven Bag, large size (14"x20") |
| 2 |
tb |
Flour |
| 14 |
oz |
Jar spaghetti sauce |
| 4 |
|
Skinless, bone-in chicken breast halves |
| 1 |
md |
Green pepper, coarsely chopped |
| 8 |
oz |
Package spaghetti, cooked and drained |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA
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)
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”