Hearty Chicken Baked Pasta
Posted in POULTRY (CHICKEN & TURKEY), Recipes by National Kidney Foundation Share
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.
Total Time: 01 hours 00 minutes
Servings: 12
Author: National Kidney Foundation
Ingredients
- 1 can low-sodium cream of mushroom soup
- ½ stick butter (salted)
- ½ large green bell pepper
- ½ large onion
- 2 large celery stalks
- 4 chicken thighs, skinless
- ¼ tsp. ground black pepper
- 1 cup, chopped or sliced tomato
- ½ cup shredded American or cheddar cheese, non-fat
- 1 lbs. spaghetti
Nutrition Per Serving
- Calories: 327.08
- Protein: 14.98 g
- Cholesterol: 64.50 mg
- Calcium: 64.27 mg
- Sodium: 93.63 mg
- Potassium: 280.23 mg
- Phosphorus: 189.45 mg
- Fiber: 1.82 g
- Fat: 15.47 g
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.