Baked Chicken Spaghetti

INGREDIENTS:
12 oz. spaghetti noodles
2 tsp olive oil
1 medium yellow onion, chopped
2 green tomatoes, diced
1 pepper, seeded and diced (your choice)
1 small eggplant, diced
1 tsp garlic powder
1 tsp Italian seasonings
Salt and pepper
1 -15 oz. can diced tomatoes, undrained
2 small chicken breasts, diced

Optional: 1-2 cups shredded mozzarella cheese (I omitted this because I couldn't eat dairy but I think it'd be an excellent addition)

DIRECTIONS:
1. In medium saucepan, cook spaghetti noodles as indicated on the package. Drain and place into greased 9×13-inch baking dish.
2. In large skillet, add olive oil, green tomatoes, onion, pepper, eggplant, garlic powder, Italian seasonings, salt and pepper.
3. Saute over medium-high heat for 4-6 minutes, or until green tomatoes soften and onions become opaque.
4. Stir in diced tomatoes and diced chicken breasts. Cover and cook for 6-8 minutes, or until chicken pieces have cooked through.
5. Combine the spaghetti noodles and chicken & veggie sauce in the baking dish.
6. (Optional) Top with shredded mozzarella cheese.
7. Bake at 350 for 15-20 minutes, or until cheese has melted and begun to golden.
8. Enjoy!