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Recipe by: richelme
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----------------CLASSIC PILLSBURY COOKBOOKS---------------------
14 1/2 oz Can pasta-ready tomatoes 1/2 ts Dried basil leaves
-with olive oil, basil and 4 oz Uncooked spaghetti
-garlic, undrained -or vermicelli
10 oz Pkg frozen chicken nuggets 2 tb Grated Parmesan cheese
1/4 c Sliced ripe olives
Heat oven to 425 F. In 8-inch square (1-1/2 quart) baking dish,
combine tomatoes, olives and basil; mix well. Top with single layer
of chicken nuggets. Bake at 425 F for 15-18 minutes or until hot.
Meanwhile, cook spaghetti to desired doneness as directed on package.
Serve tomato-nugget mixture over cooked spaghetti. Sprinkle with
cheese.
Four servings.
Submitted By BILL SPALDING On 01-25-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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