Chicken Spaghetti
晚餐中等

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.

1 h4

营养成分(每份)

每份数值 · 每份分量: 1/4 of recipe

398

卡路里

34g

蛋白质

43g

碳水

11g

脂肪

7g

膳食纤维

7g

474mg

饱和脂肪 4 g · 胆固醇 86 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中,它们会按照你自己的目标填充。

食材

  • 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

步骤

  1. 1

    Wash hands with soap and water.

  2. 2

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

  3. 3

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

  4. 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. 5

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

  6. 6

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

来源: USDA MyPlate Kitchen · Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association

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