Taco Chicken Bake ---- Serves 4

• 8 ounces boneless skinless chicken breasts (cut into 12 pieces)
• 12 cup onion (chopped)
• 12 cup green bell pepper, chopped
• 1 34 cups chunky marinara sauce, about a 15 ounce can
• 1 12 teaspoons taco seasoning mix
• 1 teaspoon dried parsley
• 14 cup sliced ripe olives
• 12 cup whole kernel corn
• 1 12 cups noodles, cooked, rinsed and drained
• 13 cup reduced-fat cheddar cheese (shredded)
• 14 cup fat free sour cream

1. Preheat oven to 350 degrees.
2. Spray an 8-by-8 inch baking dish with olive oil-flavored cooking spray.
3. In a large skillet sprayed with olive oil-flavored cooking spray, brown chicken pieces, onion, and green pepper, stirring occasionally.
4. Stir in tomato sauce, taco seasoning, parsley flakes, and olives.
5. Add corn and noodles.
6. Mix well to combine.
7. Pour mixture into prepared baking dish.
8. Evenly sprinkle Cheddar cheese over top.
9. Bake 20 to 25 minutes.
10. Place on a wire rack and let set 2 to 3 minutes.
11. Cut into 4 pieces.
12. Top each piece with 1 tablespoon sour cream.
13. Hint: 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
14. Serves 4 - 5 WW points per serving.

chicken breasts, onion, green bell pepper, chunky marinara sauce, taco, parsley, olives, whole kernel corn, noodles, cheddar cheese, sour cream

Taken from www.food.com/recipe/taco-chicken-bake-serves-4-340533 (may not work)