This simple recipe, adapted from hunts.com, makes a meal with a leafy green salad.
15-ounce can tomato sauce
14.5-ounce can diced tomatoes with basil
6 tablespoons Parmesan cheese
6 small, boneless, skinless chicken breasts (11/2 pounds)
3/4 pound spaghetti, uncooked
11/2 cups shredded mozzarella
Heat oven to 375 degrees. Pour tomato sauce and diced tomatoes into a 13-by-9-inch baking dish. Stir in 4 tablespoons Parmesan. Add chicken; turn to coat and cover. Bake 30 minutes or until done (165 degrees). Cook spaghetti. Top chicken with remaining cheeses; bake uncovered 5 minutes until the mozzarella melts. Drain spaghetti and serve topped with the chicken and sauce. Makes 6 servings.
Per serving: 466 calories (19 percent from fat), 9.8 g fat, (4.5 g saturated, 2.7 g monounsaturated), 95 mg cholesterol, 41.4 g protein, 50.5 g carbohydrate, 3.2 g fiber, 868 mg sodium.