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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 9.6 g
  • Cholesterol: 42.0 mg
  • Sodium: 573.0 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 14.8 g

View full nutritional breakdown of PW Slimmed-Down Chicken Spaghetti calories by ingredient
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PW Slimmed-Down Chicken Spaghetti

Submitted by: MELODYDG

Introduction

Pioneer Woman's (Ree Drummond) chicken spaghetti recipe... slimmed down! http://thepioneerwoman.com/cooking/2007/06
/chicken_spaghet/
Pioneer Woman's (Ree Drummond) chicken spaghetti recipe... slimmed down! http://thepioneerwoman.com/cooking/2007/06
/chicken_spaghet/

Number of Servings: 12

Ingredients

    2 cups chicken breast, cooked (save cooking broth)
    2 cans 98% fat-free cream of mushroom soup
    2 cups grated 2% cheddar cheese
    1/4 cup finely diced green pepper
    1/2 cup finely diced onion
    1 4-oz. jar pimentos, drained
    3 cups dry Ronzoni Smart Taste thin spaghetti (about 1/2 of 14.5 oz box), broken into 2-inch pieces
    2 cups reserved chicken broth from cooking chicken
    1 tsp Lawry's Seasoned Salt
    1/8-1/4 tsp cayenne or red pepper
    Pepper to taste
    1 cup Extra-Sharp cheddar cheese, grated, for topping.

Directions

Cook chicken, saving broth. Set aside 2 cups of broth to use in recipe. Cook spaghetti in remaining broth, adding water if needed, until al dente (9 minutes). Do not overcook spaghetti as it will be cooked again later.

Mix cooked spaghetti with all other ingredients except for extra-sharp cheddar cheese. Place mixture in 9x13 casserole dish or divide evenly between two 8x8 casserole dishes. Top mixture(s) with remaining cheddar cheese.

Cover and freeze for up to 6 months; cover and refrigerate for up to 2 days, or bake immediately in 350 degree oven for 45 minutes or until bubbly. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user MELODYDG.






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