
Nutrition Information
Serving size – 1 cup
Calories – 310
Calories from fat – 50
Total fat – 5.5 grams
Saturated fat – 2 grams
Cholesterol – 50 mg
Sodium – 845 mg
Total carbohydrates – 33 grams
Protein – 29 grams
Tips
- For creamer sauce, add 3 tablespoons of milk
- Try adding cream mushrooms
- Use low/no salt ingredients to reduce sodium
Serving: 4
Prep time: 20-30 minutes
Cook time: 30-40 minutes
Ingredients
2 chicken breast, cut
1 Box spaghetti noodles, wheat
1 bell pepper, chopped
½ onion (small)
3 garlic cloves
3 celery stalks
1 cup Velveeta cheese
1 can cream of chicken soup
½ can Rotel tomatoes
2 tablespoon Italian Seasoning
1 teaspoon red pepper flakes
1 cup Greek yogurt
½ cup grated cheese, low fat
½ cup Italian bread crumbs
Directions
- Preheat oven to 350 degrees F.
- Bring large pot of water to boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to large bowl.
- Stir-fry chicken, cook thoroughly. Add vegetables and mix. Cook for an additional 5 minutes.
- Add cheese, soup and Rotel, Italian seasoning, red pepper flakes and yogurt, mix until combined.
- Transfer mixture to a 9×13-inch baking dish & top with cheese and bread crumbs.
- Cook until cheese is melted and sauce is bubbly, about 20-30 minutes.
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