Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti or fettuccine
- 1 can (10.5 oz) cream of mushroom soup
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tsp Italian herbs
Instructions
- Preheat the oven to 350°F (175°C). Season chicken breasts with salt and pepper and place in a greased baking dish.
- In a skillet over medium heat, sauté onions and bell peppers in olive oil until tender (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in the cream of mushroom soup until well combined.
- Cook pasta according to package instructions until al dente; drain.
- In a large bowl, mix cooked pasta, sautéed vegetables, shredded cheese, and cooked chicken. Transfer to the baking dish.
- Top with additional cheese if desired and bake uncovered for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg