Let me just say that I picked most of the veggies myself at the orchard. Needless to say, they are very fresh. The herbs came from my container garden.
Baked Chicken Spaghetti
Ingredients:
2 packages chicken tenderloins (approximately 10 tenderloins)
2 small zucchini
3 small yellow squash
1 medium onion
1 bell pepper
1 carton grape tomatoes
3 medium carrots
2 cloves garlic
1/4 cup chopped olives (green or black) OPTIONAL
1 can fat free cream of chicken soup
1 8 oz. fat free sour cream
Chicken bouillon base made into 2 cups broth
1 Tblsp fresh Thyme
4 Large leaves fresh Basil
2 Tblsp fresh Parsley
2 packages Quinoa noodles
S & P to taste
Preheat oven to 350 degrees.
Place chicken tenders in 9 x 13 pan. Season well. Bake until done, about 20 minutes. When done, remove from pan. Chop into bite-sized pieces. Set aside.
Chop all vegetables, olives and herbs. Mix together.
Mix together sour cream and cream of chicken soup. Combine with chopped veggies in large bowl.
Add chopped chicken, herbs, S & P. Stir very well.
Cook Quinoa noodles according to package directions. Drain well. Add to veggies, chicken mixture. Combine thoroughly. Add 1-2 cups chicken broth to make creamy, not soupy.
Place all into 9 x 13 pan. Top with any cheese. I like white shredded.
Bake at 350 degrees until warmed through, approximately 45 minutes.