Chicken-Bacon-Spaghetti Pizza
Creamy Peach Pops
Ingredients
- ½ (16-oz) pkg spaghetti
- 1 large egg
- 1 (8-oz) pkg shredded mozzarella cheese, divided
- 5 slices bacon, chopped
- ½ lb boneless, skinless chicken breasts
- ½ (8-oz) pkg whole mushrooms, sliced
- 1 (6-oz) pkg baby spinach
- ½ (15-oz) jar Alfredo sauce
Instructions
- Preheat oven to 400°F. Cook spaghetti according to package directions; drain well.
- Beat egg in a large bowl; stir in spaghetti and 1 cup cheese. Press mixture in an even layer on a greased pizza pan, and season with salt and pepper. Bake 20 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in a small bowl.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand; season with salt and pepper.
- Cook chicken in 1 Tbsp hot drippings in skillet over medium heat 5 to 6 minutes per side or until done. Remove from skillet; thinly slice.
- Cook mushrooms in 1 Tbsp hot drippings in skillet 5 minutes or until browned. Gradually add spinach, stirring until wilted.
- Spread Alfredo sauce over baked spaghetti; top with chicken, bacon, mushroom mixture, and 1 cup cheese.
- Bake 15 to 20 minutes or until cheese is bubbly.
Side Dish Ingredients
- 1½ cups sliced peaches (or use frozen sliced peaches)
- ¼ cup honey
- 1½ tsp vanilla extract
- 2 cups vanilla Greek yogurt
- Wooden pop sticks
Side Dish Instructions
- Process peaches, honey, vanilla, and yogurt in a blender until smooth. Pour into pop molds or small paper cups. Freeze 2 to 3 hours.
- Insert pop sticks. Cover with foil if using paper cups. Freeze 3 hours or until pops are frozen solid.
- Dip desired number of pop molds in warm water for a few seconds to loosen. Remove pops from molds, and serve.
Kid-Friendly Meal Plan
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