chicken spagetti with veggies

Be the first to
rate this recipe!
member ratings
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


hearty and filling hearty and filling
Number of Servings: 1


    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.

Member Ratings For This Recipe

  • no profile photo

    I think you need to re-look at this recipe. If this is one serving, it's about 4 days or more of calories, fats, sodium etc. The amount of each of the ingredients could be up to 8-16 people. - 6/25/19