Baked Mozarella Chicken Spaghetti
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 293.4
- Total Fat: 11.1 g
- Cholesterol: 52.9 mg
- Sodium: 538.9 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.3 g
- Protein: 22.6 g
View full nutritional breakdown of Baked Mozarella Chicken Spaghetti calories by ingredient
Number of Servings: 8
Ingredients
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1 lb Chicken breasts
2 Tbsp. Olive Oil
1 med. Yellow Onion
8 oz. Fresh mushrooms
1 can Cream of Chicken soup
1/2 cup Plain non-fat yogurt
2 cups Mozzarella cheese (low fat works great!)
Garlic salt to taste (NI includes .5 tsp)
1/2 box (7.25oz) Ronzoni Smart Taste thin spaghetti noodles (dry)
Directions
Directions:
1. Preheat oven to 375 degrees. Sprinkle chicken breasts with garlic salt and grill or broil. It is really easy to grill on a George Foreman grill.
2. Boil water in a large pot (for spaghetti noodles)
3. Add olive oil to a skillet and heat; coarsely chop onions, add to pan. Rinse and coarsely chop fresh mushrooms, add to pan. Sauté until soft.
4. Add 1 can Cream of Chicken soup and approx 1/2 c. plain nonfat yogurt to onions and mushrooms. Mix well, heat over low heat.
5. Break spaghetti noodles in half and add spaghetti to boiling water.
6. Once soup mixture is heated through, add approximately 1 cup mozzarella cheese. Stir continuously until cheese is melted. The mixture should be very, very creamy. Heat on lowest heat.
7. Cut chicken into bite sized pieces, add to sauce mixture.
8. Drain pasta when done, place in the bottom of a 9X11 baking dish. Pour sauce / chicken on top, gently fold together. Sprinkle remaining cheese over the top.
9. Bake until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user MELODYDG.
1. Preheat oven to 375 degrees. Sprinkle chicken breasts with garlic salt and grill or broil. It is really easy to grill on a George Foreman grill.
2. Boil water in a large pot (for spaghetti noodles)
3. Add olive oil to a skillet and heat; coarsely chop onions, add to pan. Rinse and coarsely chop fresh mushrooms, add to pan. Sauté until soft.
4. Add 1 can Cream of Chicken soup and approx 1/2 c. plain nonfat yogurt to onions and mushrooms. Mix well, heat over low heat.
5. Break spaghetti noodles in half and add spaghetti to boiling water.
6. Once soup mixture is heated through, add approximately 1 cup mozzarella cheese. Stir continuously until cheese is melted. The mixture should be very, very creamy. Heat on lowest heat.
7. Cut chicken into bite sized pieces, add to sauce mixture.
8. Drain pasta when done, place in the bottom of a 9X11 baking dish. Pour sauce / chicken on top, gently fold together. Sprinkle remaining cheese over the top.
9. Bake until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user MELODYDG.
Member Ratings For This Recipe
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CD7417021
