Baked Chicken and Vegetable Spaghetti

Once again I have created something beyond even my own expectations, this stuff is GOOD. It is similar to tetrazinni, but different. In a totally amazing kind of way of course. I realize that I’ve been on an alfredo kick lately, but it was on sale! I might as well make the most of savings. This dish combines fresh vegetables, diced chicken, and creamy alfredo sauce to create something amazing. So, without further ado, I give you: Baked Chicken and Vegetable Spaghetti.

The Ingredients: 1 lb. whole wheat spaghetti, 1 can Prego Roasted Garlic & Parmesan sauce, 1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup diced onion, 1 15 oz. can sweet green peas, 1/2 cup grated Colby cheese, 2 tbsp. sour cream, 1 1/2 tsp. garlic, 3 tbsp. Parmesan powder, 1 tsp. dried onion, 1 tsp. Italian seasoning, 1/4 cup olive oil.

In a large skillet over medium high heat, saute carrots, celery, and onions in olive oil for 15 minutes or until the vegetables have softened. Reduce heat to low, add alfredo sauce, sour cream, green peas, 1/2 a tsp. of garlic, and the remaining spices. Stir until combined. Meanwhile, bring a large pot of water to a boil, add the spaghetti and remaining garlic powder, cook for 8-10 minutes. Pour the sauce and noodles into a large baking dish, mix until well combined, sprinkle the top with Parmesan and grated cheese. Cover with foil and bake at 350 degrees for 25-30 minutes.

Come now, don’t let the humble appearance fool you! This stuff is too good!




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