Hearty Chicken Baked Pasta
Description
Enjoy this hearty chicken baked pasta on a chilly autumn evening. It only takes an hour to make, and is low sodium, potassium and phosphorus. Packed full of veggies and other nutrients, you do not want to miss this easy, cozy fall meal.
Ingredients
- 1 can of low-sodium cream of mushroom soup
- 1/2 stick butter (salted)
- 1/2 large green bell pepper
- 1/2 large onion
- 2 large celery stalks
- 4 chicken thighs, skinless
- 1/4 tsp ground black pepper
- 1 cup chopped or sliced tomato
- 1/2 cup shredded American or cheddar cheese, non-fat
- 1 lb. spaghetti
Instructions
- Dice onion, and chop green pepper and celery. Remove bone and skin from chicken. Cook chicken in a covered pot with bell pepper, butter, onions, celery, and pepper.
- Remove chicken, let cool and shred.
- Add tomatoes and mushroom soup.
- Boil spaghetti in the pot, do not drain.
- Preheat oven to 350*F.
- Pour contents of pot into large baking dish; add shredded chicken.
- Cover with cheese.
- Bake for 10-20 minutes until cheese is melted and bubbling.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 327kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 6g30%
- Trans Fat 0.1g
- Cholesterol 64mg22%
- Sodium 94mg4%
- Potassium 280mg8%
- Total Carbohydrate 31g11%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 15g30%
- Calcium 64 mg
- Phosphorus 189 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Read it online:
https://www.dciinc.org/recipe/hearty-chicken-baked-pasta/