Baked Italian Chicken Breasts

Name: Baked Italian Chicken Breasts
Yield: 4
Ingredients: 1 (14.5 ounce) Progresso artichoke hearts, drained; 1 (14.5 ounce) Muir Glen organic fire roasted diced tomatoes, drained and pat dry; 1 (7 ounce) package Green Giant frozen antioxidant blend veggies, thawed; 3 tablespoons flour; 1 tablespoons sugar; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds chicken breasts; 2 cups shredded mozzarella cheese; 1/2 pound thin spaghetti (or pasta of your choice); 2 pinches coarse salt and freshly ground pepper; 1/2 cup basil or parsley (for garnish)

Baked Italian Chicken Breasts was pinched from <a href="http://www.tablespoon.com/recipes/baked-italian-chicken-breasts/094d87ef-83ee-4c6c-9faa-1300bf882882" target="_blank">www.tablespoon.com.</a>

"Mix it up, dump it in, bake it up, eat it up...."

INGREDIENTS

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1 (14.5 ounce) Progresso artichoke hearts, drained

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1 (14.5 ounce) Muir Glen organic fire roasted diced tomatoes, drained and pat dry

•

1 (7 ounce) package Green Giant frozen antioxidant blend veggies, thawed

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3 tablespoons flour

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1 tablespoons sugar

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2 tablespoons extra-virgin olive oil

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1 1/2 pounds chicken breasts

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2 cups shredded mozzarella cheese

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1/2 pound thin spaghetti (or pasta of your choice)

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2 pinches coarse salt and freshly ground pepper

•

1/2 cup basil or parsley (for garnish)

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