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Here is another one that is so easy that I actually remember it from week to week. I make it pretty often. It has the herbs that give it that “upscale” feel, and prep is so fast that I don’t feel like I actually cooked! And the kids love it. It’s a kid-friendly, adult-worthy dinner.
1 pack of chicken cutlets, cut into nuggets
1 cup Gefen Mayonnaise (don’t worry about the amount; it’ll bake into a great sauce to use for the spaghetti)
4 to 6 cubes Gefen Frozen Crushed Garlic
4 to 5 teaspoons dried herb of your choice (ie. parsley flakes, basil, dill)
pinch of salt
Tuscanini Spaghetti, cooked and drained
Place nuggets in a 9×13 pan.
Cover with the mayonnaise, including all the sides. (For easy cleanup, wear a plastic glove to smear.) Add in the frozen garlic cubes.
Mix in the herbs and salt.
Toss it all together until well mixed and coated.
Bake covered at 350 degrees Fahrenheit for 30 to 45 minutes, depending on the thickness of your nuggets.
To serve, place spaghetti in the center of a plate and top with the nuggets and sauce.
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