l Reynolds Oven Cooking Bag, large size (l4″x20″)
2 tbsps. flour
l l4 oz. jar of favorite spaghett sauce
4 bone-in chicken breast halves, skin removed
l med. green pepper, coarsely chopped
l 8 oz. pkg. of favorite pasta, cooked
Preheat oven 350. Shake flour in bag; place in l3x9x2
baking pan. Add spaghetti sauce to bag. Squeeze bag to blend all
ingredients. Add chicken and green pepper to bag. Turn bag to coat
chicken with sauce. Arrange chicken in even layer. Close bag with
nylon tie; cut 6 l/2″ slits in top. Bake until tender, 35-40 mins.
Serve over hot pasta.
VARIATION;fOR 4 SKINLESS BONELESS CHICKEN BREAST HALVES, SUBTRACT
l0 minutes. For 8 skinless chicken pieces, add l0 minutes.
Serves 4.