Chicken Tetrazinni
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 302.4
- Total Fat: 5.2 g
- Cholesterol: 73.1 mg
- Sodium: 711.5 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.7 g
- Protein: 35.6 g
View full nutritional breakdown of Chicken Tetrazinni calories by ingredient
Introduction
Low fat and full of veggies. My mother's fool proof recipe just got a healthy makeover. No need for sides, this filling comfort food has pasta, veggies and chicken. Low fat and full of veggies. My mother's fool proof recipe just got a healthy makeover. No need for sides, this filling comfort food has pasta, veggies and chicken.Number of Servings: 6
Ingredients
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2 cups slightly underdone spaghetti
3 chicken breasts, baked and cubed
1 can cream of mushroom soup
2 tsp. low sodium chicken base
1 1/2 cup broccoli florets, steamed
1 1/2 cups cauliflower, steamed
1 1/2 cup sliced carrots, cooked
1 can(8oz) sliced waterchestnuts
3/4 cup shredded low fat cheddar cheese
1/2 cup water
Directions
Preheat oven to 350*F.
In a large bowl mix chicken base with water. Add pasta, chicken, mushroom soup, broccoli, cauliflower, carrots, waterchestnuts and 1/2 cup of shredded cheese. Stir to combine.
Pour mixture into a 9x13 baking dish. Place in oven and bake for about 15 minutes, until everything is heated through. Top with remaining 1/4 cup of cheese and heat another 3-5 minutes, until cheese is bubbly.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user SUZ.CHAMNESS.
In a large bowl mix chicken base with water. Add pasta, chicken, mushroom soup, broccoli, cauliflower, carrots, waterchestnuts and 1/2 cup of shredded cheese. Stir to combine.
Pour mixture into a 9x13 baking dish. Place in oven and bake for about 15 minutes, until everything is heated through. Top with remaining 1/4 cup of cheese and heat another 3-5 minutes, until cheese is bubbly.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user SUZ.CHAMNESS.