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Balsamic Chicken Pasta Bake with Zucchini Noodles
Ingredients
  • ½ cup balsamic vinegar
  • 1 (28 ounce) can no-salt-added diced tomatoes, drained
  • ½ teaspoon Italian seasoning
  • 1 ¼ pounds chicken cutlets
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 ounces whole-wheat spaghetti
  • 4 cups zucchini noodles (12 oz.)
  • 4 ounces fresh mozzarella cheese, sliced
  • 1 cup fresh basil leaves, thinly sliced
Steps
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