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Baked Chicken Spaghetti


You’ll Need

8 ounces spaghetti broken in half
1 tablespoon butter
1 onion finely diced
1 green bell pepper diced
8 ounces white mushrooms diced
16 ounces boneless, skinless chicken breast cut into bite-sized pieces
15 ounces canned petite diced tomatoes drained well
1 teaspoon Italian seasoning
1 teaspoon kosher salt
pepper to taste
1/2 cup low-fat plain yogurt
1/2 cup cheddar cheese shredded
1/4 cup Parmesan cheese grated
1 cup mozzarella cheese shredded
paprika (optional)

Directions

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