Italian chicken chunks with spaghetti
4 servings
Ingredients
| Quantity | 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 |
Directions
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