Creamy Tomato and Chicken Spaghetti

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.4
  • Total Fat: 6.6 g
  • Cholesterol: 42.0 mg
  • Sodium: 803.9 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 9.7 g
  • Protein: 19.8 g

View full nutritional breakdown of Creamy Tomato and Chicken Spaghetti calories by ingredient
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Number of Servings: 8


    Whole Wheat Spaghetti, 1/2 lb uncooked
    Olive Oil, 1 tbsp
    *Boneless Skinless Chicken Breast - Raw, 16 oz
    *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can
    *Kens Light Italian Dressing, 4 tbsp
    **Philadelphia 1/3 Less Fat (NOT Light) Cream Cheese, 4 oz
    *Beans, Green, fresh (10 beans 4" long), 20 serving
    *Zucchini fresh (medium), 196 gram(s)
    *Bell Pepper (Red), 1 cup
    Onions, raw, 1 medium (2-1/2" dia)


COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.
Kraft Kitchens TipsSubstitute
Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables; just add to the cooking water for the last 4 min. of the spaghetti cooking time.

Number of Servings: 8

Recipe submitted by SparkPeople user BOINGO.

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