8 oz. spaghetti, whole wheat
2 lbs. chicken breasts, split
sea salt & pepper to taste
2 Tbsp. olive oil
1 cup green pepper, chopped
3/4 cup onion, sweet , chopped
2 cloves garlic , minced
1 can tomato sauce
1/2 tsp. dried oregano
1/4 cup Parmesan cheese , grated
2 Tbsp. fresh parsley , minced
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Cook pasta according to package directions. Drain and place in the bottom of the pan. Heat oil in a skillet over medium heat. Season the chicken breasts with sea salt and black pepper to taste. Brown chicken in heated oil for about 5 minutes on each side. Remove the chicken and place on top of the spaghetti. Add onion, pepper, and garlic to the pan and the drippings from the browned chicken. Cook for 5 minutes, until the onion is tender. Add the tomato sauce and oregano and cook for 1 more minute. Pour sauce over the chicken and spaghetti. Sprinkle with Parmesan cheese and parsley. Cover the pan with aluminum foil and bake for 45 minutes, or until chicken temperature is 165 to 170 degrees F.
