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.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1/4 of recipe
398
カロリー
34g
タンパク質
43g
炭水化物
11g
脂質
7g
食物繊維
7g
糖類
474mg
ナトリウム
飽和脂肪酸 4 g · コレステロール 86 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
sprays of vegetable oil spray
4
spaghetti, whole wheat uncooked
4 ounces
olive oil
1 teaspoon · or cooking oil of choice
red bell pepper, thinly sliced
1 medium
green bell pepper, thinly sliced
1 medium
onion, chopped
1
cooked chicken breast, skinless and diced
2 cups · 8 ounces
tomatoes, low-sodium, diced undrained
1 can (14.5 ounces)
cream of chicken soup, low-sodium
1 can (10.75 ounces)
cheddar cheese, reduced-fat shredded
1/2 cup
Parmesan cheese, shredded or grated
1/4 cup
black pepper
1/4 teaspoon
作り方
- 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.
出典: USDA MyPlate Kitchen · Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association
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