chicken spagetti with veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
16 oz whole wheat spagetti noodles (Ronzoni Healthy Harvest) 3 serving chicken--Kroger Chicken Tenderloins (2) boneless skinless 4 cup Velveeta 1/2 the fat 4 cup Cream of Chicken Soup 4 serving carrot shreds 1 cup, chopped Onions, raw 2 cup Canned Tomatoes 2 cup Spinach, fresh
Cook spagetti to al dente following package directions. Cook chicken (can boil with pasta, or use rotisserie). Heat soup and velveeta until cheese melts in a big pot. Add everything together and stir well. I used rotel tomatoes with green chilis, 1 teaspoon black pepper and 2 teaspoons dry Italian seasoning for flavor. Spray 13 inch casserole pan with Pam, add in mixture. Bake covered at 350 degrees for 45 to 60 minutes.
Serving Size: 1/12
Number of Servings: 1
Recipe submitted by SparkPeople user HEALTHYOTTER.
Serving Size: 1/12
Number of Servings: 1
Recipe submitted by SparkPeople user HEALTHYOTTER.
Nutritional Info Amount Per Serving
- Calories: 4,249.8
- Total Fat: 94.5 g
- Cholesterol: 350.3 mg
- Sodium: 11,872.8 mg
- Total Carbs: 702.6 g
- Dietary Fiber: 76.5 g
- Protein: 219.3 g
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