Chicken Italiano

1 box of Angel Hair pasta
6 boneless, skinless chicken breasts
2 Jars of Spaghetti sauce (I use Prego 4 cheese or traditional)
2 cans of Dole diced tomatos with basil, onions and garlic
Italian seasonings-Basil, parsley, oregano
Lowry's Seasoning Salt
Half of stick of butter
A bag of Mozzerella cheese, italian cheeses and/or sharp cheaddar cheese-shredded


Preheat oven to 425 degrees. Clean and season your chicken breasts with the seasoning salt and put them in a non-stick roaster pan. Put a slice of butter on each piece of chicken and fill pan halfway with water. Cover with aluminum foil and put in oven. Cook for 1 hour.

Place sauce and tomotoes in medium frying pan and add oregeno, parsley, and basil to combo. Use your taste to decide how much to add. Let it cook on medium heat for 5 minutes and then turn heat down to simmer for 15 minutes.

Boil pasta on high until al dente or to your desired texture. Rinse and put in a bowl.

After chicken is done cooking, drain all water off and add spaghetti sauce and tomatoes to pan. Add cheese as a topping. Put pan back in oven uncovered until cheese is melted.

Place angel hair on plate, put a piece or two of chicken on top of pasta and add sauce to desired taste. Cool and Enjoy.

Can serve with a salad or with fresh spinach and garlic bread.

hey mz j..... mmmmm yummo....i might have to try that one