Recipe for Italian Potato-Vegetable Chicken Packet, New 
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Yield:
2
Ingredients:
Amount Ingredient
2 sht Reynolds Wrap(r) Everyday(r) Heavy Duty
Aluminum Foil (12x18-inches each)
10 oz potatoes thickly sliced
1 cup baby carrots
1 cup frozen cauliflower
1 cup onion, slices
1/2 cup mushrooms quartered
1/2 cup green pepper chunked
1 tsp Italian seasoning
freshly ground black pepper to taste
salt optional
1 cup Ragu Tomato & Basil Light Pasta Sauce
Instructions:
Instructions: PREHEAT oven to 450F or grill to medium-high. Place 1/2 chicken, vegetables and sauce on each foil square.

CENTER half of mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

BAKE 25 to 30 minutes on a cookie sheet in oven OR GRILL 15 to 18 minutes in covered grill.

T(Cook time):
"0:25"

NOTES : Here is a New version of the Italian Potato-Vegetable Chicken Packet, I created yesterday and we had for supper.

I cut the vegetables down from the original recipe. I got the idea for this one from JoAnna Lunds Italian Potato Vegetable Bake from Healthy Exchanges, thanks Andi Cut potatoes from 20 ounces to 10, cut out the green beans, so now using the MC calculation it is only 7 points. Dennis and I really enjoyed this one, except there were to many vegetables, I have not gone from 10 points to 7 by lowering the amount of potatoes and eliminating the bean.

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