QUICK ITALIAN CHICKEN
1 Reynolds Oven Bag, Large Size
2 tablespoons flour
1 jar (about 14 oz.) pasta sauce
4 boneless, skinless chicken breast halves*
1 medium green bell pepper, coarsely chopped
1 package (8 oz.) spaghetti, cooked, drained
Preheat oven to 350 degrees F. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
Add pasta sauce to oven bag. Squeeze bag to blend in flour. Add chicken and green pepper to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Close oven bag with nylon tie; cut six 1/2-inch slits in top.
Bake 25 to 30 minutes until meat thermometer inserted in chicken reads 170 degrees F.
Serve over hot cooked spaghetti.
*For bone-in, skinless chicken breast halves, bake 35 to 40
minutes.
Servings: 4
Source: Reynolds Kitchens
1 Reynolds Oven Bag, Large Size
2 tablespoons flour
1 jar (about 14 oz.) pasta sauce
4 boneless, skinless chicken breast halves*
1 medium green bell pepper, coarsely chopped
1 package (8 oz.) spaghetti, cooked, drained
Preheat oven to 350 degrees F. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
Add pasta sauce to oven bag. Squeeze bag to blend in flour. Add chicken and green pepper to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Close oven bag with nylon tie; cut six 1/2-inch slits in top.
Bake 25 to 30 minutes until meat thermometer inserted in chicken reads 170 degrees F.
Serve over hot cooked spaghetti.
*For bone-in, skinless chicken breast halves, bake 35 to 40
minutes.
Servings: 4
Source: Reynolds Kitchens
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