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.

Makes

4 Servings

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.

Notes

Learn more about: Bell Peppers Onions Tomatoes