Measure | Ingredient |
---|---|
14½ ounce | Can pasta-ready tomatoes with olive oil, basil and garlic, undrained |
10 ounces | Pkg frozen chicken nuggets |
¼ cup | Sliced ripe olives |
½ teaspoon | Dried basil leaves |
4 ounces | Uncooked spaghetti or vermicelli |
2 tablespoons | Grated Parmesan cheese |
CLASSIC PILLSBURY COOKBOOKS
Heat oven to 425 F. In 8-inch square (1-½ quart) baking dish, combine tomatoes, olives and basil; mix well. Top with single layer of chicken nuggets. Bake at 425 F for 15-18 minutes or until hot.
Meanwhile, cook spaghetti to desired doneness as directed on package.
Serve tomato-nugget mixture over cooked spaghetti. Sprinkle with cheese.
Four servings.
Submitted By BILL SPALDING On 01-25-95
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