3 boneless, skinless, chicken breasts
1 – 26 oz jar of spaghetti sauce
1 zucchini, chopped
1 sweet peppers, chopped
1/2 onion, chopped
1 carrot, chopped
Salt & Pepper, if needed
Prep Day: Chop all your veggies. You can layer the ingredients in a foil pan, seal and pop in the freezer.
Serve Day: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly. Serve over cooked spaghetti noodles and sprinkle with salt & pepper if desired.