Yield: 4 servings
|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.
Submitted By BILL SPALDING On 01-25-95