Prep 15 mins
Cook 2 hrs
This won't win any awards, but for a busy mom on a weeknight, this is amazing!
- 4 chicken breasts (or any pieces you prefer)
- 1 onion
- 1 bell pepper
- 26 ounces old world style Ragu tomato sauce
- 4 ounces mushrooms
- 16 ounces spaghetti
- Skin chicken. Put in oblong glass casserole with sliced onion and bell pepper slices. Season to your liking. Cover with foil, poke holes in foil to allow steam to escape. Bake at 375 for 1 1/4 hours. Heat Ragu on stovetop with mushrooms. When chicken is cooked, shred and add meat, veggies and chicken juice to pot. Simmer 30 minutes and serve over spaghetti.