You are here: Home » Recipes » Chicken and Spaghetti Bake Chicken and Spaghetti Bake Yield servings Whole-wheat spaghetti forms a bed for chicken and vegetables, soaking up all the delicious juices. PrintEmail Ingredients 1 pound whole-wheat spaghetti, cooked1 -- egg (beaten)1/2 cup parmesan cheese1 pound boneless, skinless chicken breasts, cut into 1-inch chunks2 tablespoons extra-virgin olive oil (divided)2 cloves garlic minced or pressed1 -- green pepper, roughly chopped1 -- onion, roughly chopped1 -- (15-ounce) can diced tomatoes1 small can mushrooms1/2 to 1 cup water or chicken stock1/2 teaspoon anise seed1 teaspoon dried basil1 teaspoon dried oregano3/4 cup low-fat mozzarella cheese -- Salt and pepper Instructions Preheat oven to 375F. Spray a 13 x 9-inch baking pan with nonstick spray Mix cooked spaghetti, parmesan cheese and beaten egg together and pour into prepared pan. In a large skillet, heat 1 tablespoon olive oil. Lightly salt cut up chicken and add to oil in pan. Saute over medium heat until chicken is cooked through (about 6-8 minutes). Remove chicken from skillet and set aside. Return skillet to medium heat and add the remaining oil and chopped garlic, peppers and onions. Saute until vegetables are soft but do not brown. Add mushrooms, tomatoes and water. Bring to boil and let simmer for 5 minutes. Add salt and pepper (to taste), anise seed, basil and oregano and simmer over low heat for another 10-15 minutes. Layer chicken on top of spagetthi in baking pan and cover with the cooked sauce. Top with mozzerella cheese and bake 30 minutes.