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Cheesy Pesto Chicken Spaghetti Bake

Cheesy Pesto Chicken Spaghetti Bake
You can never have too many main course recipes, so give Cheesy Pesto Chicken Spaghetti Bake a try. One portion of this dish contains around 25g of protein, 24g of fat, and a total of 506 calories. This recipe serves 8. Head to the store and pick up mozzarella balls, chicken breast, milk, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.Cook spaghetti according to package directions.
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Cooking SprayCooking Spray
SpaghettiSpaghetti
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Baking PanBaking Pan
OvenOven
2
Drain and run under cold water.
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WaterWater
3
Place noodles back into pot.
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PastaPasta
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PotPot
4
Add pesto, milk, chicken, salt, garlic salt, and pepper, stirring to combine.
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Garlic SaltGarlic Salt
Whole ChickenWhole Chicken
PepperPepper
PestoPesto
MilkMilk
SaltSalt
5
Transfer half of the spaghetti to baking dish then add mozzarella balls.
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BocconciniBocconcini
SpaghettiSpaghetti
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Baking PanBaking Pan
6
Add remaining spaghetti then top with shredded mozzarella.
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Shredded MozzarellaShredded Mozzarella
SpaghettiSpaghetti
7
Bake for 20-25 minutes, until cheese is melted.
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CheeseCheese
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OvenOven
DifficultyHard
Ready In45 m.
Servings8
Health Score13
Dish TypesLunchMain CourseMain DishDinner
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