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.
- Yield
- 4 Servings
- Serving size
- 1/4 of recipe
- Rating
- 3.40 of 5 (373 ratings)
Food groups
- Dairy: 1/2 cups
- Grains: 1 1/2 ounces
- Protein Foods: 2 1/2 ounces
- Vegetables: 1 cup
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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 397.68 |
| Total Fat | 10.87 g |
| Saturated Fat | 3.94 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 86.19 mg |
| Carbohydrates | 42.97 g |
| Dietary Fiber | 6.75 g |
| Total Sugars | 7.32 g |
| Added Sugars included | 0 g |
| Protein | 33.81 g |
| Calcium | 224 mg |
| Potassium | 886 mg |
| Sodium | 473.94 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 90 mg |
| Phosphorus | 418 mg |
| Selenium | 62 mg |
| Zinc | 3 mg |
| Vitamin A | 128 mcg |
| Vitamin B6 | 1 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 86 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 9 mcg |
| Folate | 51 mcg |
| Thiamin | 0.9 mg |
| Riboflavin | 0.4 mg |
| Niacin | 11 mg |
| Choline | 80 mg |
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Source
Recipe by: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook — American Heart Association
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-spaghetti. Federal works are public domain in the United States.