Chicken Spaghetti

This colorful crowd-pleaser incorporates vegetables, whole grains, protein, and dairy in one dish.

• Prep: 30 min
• Cook: 35 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• bake
• savory
• classic
• crowd-pleaser

Ingredients

• 4 vegetable oil sprays
• 4 ounce whole wheat spaghetti (uncooked)
• 1 teaspoon olive oil
• 1 red bell pepper (medium, thinly sliced)
• 1 green bell pepper (medium, thinly sliced)
• 1 onion (chopped)
• 2 cup chicken breast (cooked, skinless, diced)
• 1 can low-sodium diced tomatoes (undrained)
• 1 can low-sodium cream of chicken soup
• 0.5 cup reduced-fat cheddar cheese (shredded)
• 0.25 cup Parmesan cheese (shredded or grated)
• 0.25 teaspoon black pepper

Instructions

1. Preheat the oven to 350 °F. Lightly spray an 8-inch square baking dish with vegetable oil spray.
2. Prepare the spaghetti using the package directions, omitting the salt and oil.
3. Drain well in a colander.
4. Meanwhile, in a large skillet, heat the olive oil over medium heat, swirling to coat the bottom.
5. Cook the red bell pepper, green bell pepper, and onion for 4 to 5 minutes, or until tender, stirring occasionally.
6. Pour into a large bowl.
7. Stir in the remaining ingredients, including the whole wheat spaghetti, cooked chicken breast, low-sodium diced tomatoes, low-sodium cream of chicken soup, reduced-fat cheddar cheese, Parmesan cheese, and black pepper.
8. Pour into a baking dish.
9. Bake, covered, for 20 minutes.
10. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.

Notes

Serve with some fresh, frozen, canned, or dried fruit for a meal that contains all of the food groups.

Nutrition (per serving)

• Calories: 398
• Protein: 33.8 g
• Carbohydrates: 43 g
• Fat: 10.9 g
• Fiber: 6.8 g
• Sodium: 474 mg
• Saturated Fat: 3.9 g
• Sugar: 7.3 g
• Cholesterol: 86 mg