Chicken Spaghetti
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Ingredients
- 4 sprays of vegetable oil spray
- 4 ounces spaghetti, whole wheat uncooked
- 1 teaspoon olive oil (or cooking oil of choice)
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 onion, chopped
- 2 cups cooked chicken breast, skinless and diced (8 ounces)
- 1 can (14.5 ounces) tomatoes, low-sodium, diced undrained
- 1 can (10.75 ounces) cream of chicken soup, low-sodium
- 1/2 cup cheddar cheese, reduced-fat shredded
- 1/4 cup Parmesan cheese, shredded or grated
- 1/4 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Preheat the oven to 350 °F. Lightly spray an 8-inch square baking dish with vegetable oil spray.
- Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander.
- Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until tender, stirring occasionally.
- Pour into a large bowl. Stir in the remaining ingredients, including the spaghetti. Pour into a baking dish.
- Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.
Nutrition
| Calories | 365 |
|---|---|
| Protein | 33 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 80 mg |
| Sodium | 958 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association