Guest Author - Vince Bosnar

Baked Chicken Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces spaghetti
1 tablespoon vegetable oil
1 1/2 pounds chicken breast
1 red onion
1 1/2 cups chicken broth
10 ounces soy milk
1 1/2 tablespoons cornstarch
1 cup peas
1 1/2 cups mushroom
1 tablespoon lemon juice
2 tablespoons bread crumbs

Prepare pasta according to specs on package, and cool.

Heat oven to 375deg.

Heat oil in skillet and add chicken and onioncook until brown
and add broth reduce heat.

In a small bowl mix cornstarch and soy beverage.
Stir into pan with chicken and simmer for 2 mins.

Pour contents into large bowl add cooked pasta, breadcrumbs,
peas, mushrooms, lemon juice and salt and pepper to taste.

Toss well and pour into 11x9 oven dish. Bake until edges are bubbling
and brown (approx 15 mins).

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Per Serving (excluding unknown items): 463 Calories; 13g Fat (25.9% calories from fat); 31g Protein; 54g Carbohydrate; 4g Dietary Fiber; 58mg Cholesterol; 280mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : This dish is an "all in one" meal, you may want to have some fresh bread for mopping up the sauce.

NOTES : Heat this dish in the oven, pre-heated to 350 deg fah, for 15
minutes or until bubbling, check often.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0