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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (480g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon italian seasoning |
||
| Calories 344 | ||
| Calories from Fat 114 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 939mg | 39% | |
| Potassium 471mg | 13% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 5.8g | ||
| Protein 23.9g | 47% | |
Nimz's Creamy Chicken Spaghetti (Lite-Bleu)
By: 2Bleu (Bird&Buddha)
Jan 8, 2008
This is a healthier version of ~Nimz~'s Creamy Chicken Spaghetti which we made for the 'Make it Healthier' tag game. We brought it down from 551 calories, 27 grams of fat, and 41.8 carbs. We omitted the olives and red pepper, used reduced-fat items, and changed the quantity of some items as well. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.
SERVES 6
Ingredients
- 1/2 tablespoon butter
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 4 garlic cloves, minced
- 2 cups cooked chicken, cut into bite size pieces
- 2 ounces fresh mushrooms, sliced
- 1 (10 ounce) can chopped tomatoes
- 4 ounces tomato sauce
- 1 tablespoon italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 ounces spaghetti, cooked
- 1/2 cup Mexican blend cheese, shredded
- 1/2 cup reduced-fat sharp cheddar cheese, shredded
- 1/2 cup fat-free parmesan cheese, shredded
- 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
- 1 cup 2% low-fat milk
- 1/2 teaspoon paprika
Directions
1
In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.2
Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.3
Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.4
Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.5
Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.6
Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: NikasMommy
On Feb 8, 2008
We loved this! I made it with Dreamfields pasta (only 5g carbs per serving), no butter, skim milk and 2% cheese. It was amazing and pretty too 
From: RecipeJunkie
On May 24, 2008
Great, easy recipe! I made this using 1 tbsp butter (ingredients said 1/2 tbsp, but directions said 1 tbsp - more butter is always better, right I think next time I will actually omit the butter all together and just use cooking spray. I also used 1 can rotel w/mild green chilis (again, ingredients said 1 can chopped tomoto, but directions actually stated rotel, which gave me the idea). The rotel gave it a nice little kick, but I think plain chopped tomatoes would be just as good. Also, didn't have any shredded parmesan, so just sprinkled some grated instead. Will definitely make this again - thanks for sharing!
From: Gatorbek
On Mar 13, 2008
Yumyumyum! I admit I didn't make it exactly as low fat, as I only had regular cheese in the house. But, this used up a lot of stuff I had in the fridge, and it was completely devoured. I had intended to freeze half, but when we were done, there was barely one lunch serving left! Thanks for another terrific one, and thanks to Nimz for the starting point!
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