From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook — American Heart Association (public domain), via myplate.food
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
Method
- 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.
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