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Chicken Spaghetti

This colorful crowd-pleaser that incorporates vegetables, whole grains, protein, and dairy in one dish. Serve with some fresh, frozen, canned, or dried fruit for a meal that contains all of the food groups.

  • 4 Servings
  • $6.00 - $8.99

Ingredients

  • 4 sprays of vegetable oil spray
  • 4 ounces spaghetti, whole wheat uncooked
  • 1 teaspoon olive oil
  • 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
  • 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

Steps

1

Wash hands with soap and water.

2

Preheat the oven to 350 °F. Lightly spray an 8-inch square baking dish with vegetable oil spray.

3

Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander.

4

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.

5

Pour into a large bowl. Stir in the remaining ingredients, including the spaghetti. Pour into a baking dish.

6

Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.

Ingredients

Serving Size: 1/4 of recipe

NutrientsAmount
Total Calories365
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat3 g
Polyunsaturated Fat2 g
Cholesterol80 mg
Carbohydrates37 g
Dietary Fiber7 g
Total Sugars7 g
Added Sugars included0 g
Protein33 g
Minerals
Calcium256 mg
Potassium677 mg
Sodium958 mg
Iron3 mg
Magnesium75 mg
Phosphorus403 mg
Zinc2 mg
Vitamins
Vitamin C74 mg

Source:

  • Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook
  • American Heart Association