Chicken Spaghetti

1 lb. package Boneless, Skinless Chicken Breast, rinsed clean

1 pint Cherry Tomatoes, halved

1 pint Fresh Mushrooms, sliced

3 bunches, (about 15 – 20) green onions, sliced

8 ounces Italian Dressing.  I use a Robusto dressing, usually Wishbone

2 cups shredded Mozzerella Cheese

Spaghetti, enough for your family.  (I use a 1 lb package and it makes enough for 6, generously)

If you need to make more, adjust your recipe accordingly adding a bit more of everything til it's enough.

Preheat oven to 350 degrees. 

In a 13 x 9 glass pan, lay the chicken breasts flat.  Layer the tomatoes, mushrooms and onions over the chicken.  Carefully pour the Italian dressing over all of this.  Cover with foil and bake 45 minutes.  Remove foil, bake another 10 minutes.  Remove pan from oven and let sit 5 minutes.

While chicken is baking, prepare spaghetti according to package.  When it's finished cooking, drain and pour a few tablespoons of Italian Dressing over and mix to prevent spaghetti from sticking.

Shred chicken with fork, mixing with vegetable/dressing mixture.  Pour the entire mixture over the spaghetti, mixing thoroughly. Add the Mozzerella cheese and mix some more.  Serve with salad and breadsticks for a great meal.

My son saYs to tell you it's awesome cold too!