Food

Home -> Food Catalog
  • Appetizers [75]
  • Beverages [22]
  • Breads [50]
  • Breakfast [94]
  • Desserts [140]
  • Main Dishes [298]
  • Salads [128]
  • Sandwiches [18]
  • Sauces, Condiments & Dressings [64]
  • Side Dishes [275]
  • Snacks [171]
  • Soups & Stews [103]

    • Chicken Spaghetti

    Current Image


    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.

    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

    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.