Barbecue Chicken Spaghetti
Summer Fruit Pizza
Ingredients
- 1 (16-oz) pkg spaghetti, broken
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 (8-oz) can tomato sauce
- 1 cup barbecue sauce
- ⅓ cup sour cream
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 4 slices bacon, cooked and coarsely crumbled
Instructions
- Preheat oven to 350°F. Cook spaghetti according to package directions.
- Melt butter in a large nonstick skillet over medium heat. Season chicken lightly with salt and pepper; add to skillet, and cook 6 to 8 minutes or until done.
- Stir in tomato sauce, barbecue sauce, sour cream, 1 cup cheese, and pasta.
- Spoon into a greased 13-x 9-inch baking dish; sprinkle with 1 cup cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Top with bacon.
Side Dish Ingredients
- 1 (16.5-oz) pkg refrigerated sugar cookie dough
- 1 (8-oz) block cream cheese, softened
- ¼ cup powdered sugar
- 1 (8-oz) carton frozen whipped topping, thawed
- 1 banana, sliced
- 2 peaches, peeled and sliced
- 1 cup blueberries
- 1 cup sliced strawberries
Side Dish Instructions
- Preheat oven to 350°F. Pat cookie dough into a large round on an ungreased pizza pan or baking sheet. Bake 15 to 18 minutes or until golden brown; cool.
- Beat cream cheese and sugar with an electric mixer until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on pizza. Chill until ready to serve. Cut into wedges.
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