#336 – Monterey Chicken Spaghetti & Lettuce Salad

Monterey Chicken Spaghetti

• 8 oz. spaghetti
• 1/2 cup sour cream
• 2 chicken breasts, boneless and skinless
• 1/4 cup grated parmesan cheese
• 1 cup shredded cheddar cheese
• 1/2 tsp. garlic powder
• 1/2 cup diced tomatoes
• 1/2 tsp. onion powder
• 1/4 cup diced green chilies
• 1/2 tsp. paprika
• 1/4 cup sliced black olives
• Salt and pepper to taste
• 1/4 cup chopped green onions
• Cooking oil

Preheat oven to 375 degrees and lightly grease a 9×13-inch baking dish. Cook the spaghetti according to the package directions until al dente; drain and set aside. In a skillet, heat some oil over medium-high heat. Season the chicken breast with garlic powder, onion powder, paprika, salt, and pepper. Cook the chicken for about 6-8 minutes per side or until fully cooked. Remove from the skillet and let the chicken rest before slicking into strips. In a large bowl, combine the cooked spaghetti, cheddar cheese, diced tomatoes, green chilies, black olives, green onions, sour cream, and parmesan cheese. Mix well to combine. Transfer the spaghetti mixture to the prepared baking dish and spread it out evenly. Arrange the sliced chicken strips on top of the spaghetti mixture. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Let cook slightly before serving.

Lettuce Salad

• 2 Tbsp. olive oil or salad oil
• 2 Tbsp. red wine vinegar
• 1/8 tsp. salt
• 1 head torn lettuce
• 1 (11 oz.) can mandarin oranges, drained
• 1 cup seedless red grapes, halved
• Red onion, thinly sliced

Combine oil, vinegar and salt in a shaker bottle. Cover and shake until well blended; Chill until serving. Combine the rest of the ingredients and pour the dressing on top of salad; toss to coat.