chicken spagetti with veggies
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of chicken spagetti with veggies calories by ingredient
Introduction
hearty and filling hearty and fillingNumber of Servings: 1
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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JAMER123
