Cooking with Ellen

This week I have another delicious one-dish meal! I made this recipe for football practice last Thursday. It was much enjoyed by the whole family. This makes a delicious and fairly healthy dinner option, but if you’re watching your calories, cut back on the pasta a little.

1 pound whole wheat spaghetti
3/4 cup fat-free zesty Italian dressing
3 cloves garlic, minced
2 pounds boneless, skinless chicken breast, cut into strips
1 (14-ounce) bag frozen broccoli florets (or 1 head of broccoli, cut into florets)
1 medium bell pepper, cut into small strips
1 cup tomatoes, diced
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups low-fat mozzarella cheese
1/4 cup Parmesan cheese

Cook spaghetti according to package directions. Place in a greased 9X13-inch baking dish.

Place dressing and garlic in a medium-sized skillet. Add chicken strips and cook over medium heat until chicken is thoroughly cooked through (about 10 minutes). Add broccoli florets, bell pepper,  tomatoes, seasoned salt, pepper, and half of the mozzarella cheese. Cook for 5 more minutes in skillet.

Place chicken over pasta in baking dish. Top with the rest of the mozzarella cheese and parmesan cheese. Enjoy immediately or heat at 350 until hot just before serving (i.e. I made this dish early afternoon and heated it right before leaving for practice at 4pm).

Note: I made this recipe for a picnic, so created it in the baking dish as described. If you are enjoying it immediately at home, you can place the ingredients on a platter to serve.

Can substitute 1/4 cup Italian dressing and 1/4 cup olive oil for the Italian dressing to add in some healthy fats

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