Chicken Spaghetti Olé

Tomatoes with green chiles and jalapenos give a Southwestern spin to an Italian standby. Chicken is a lighter option than ground bef.

  • prep time 25 min
  • total time 55 min
  • ingredients 12
  • servings 6

Ingredients

6
oz uncooked spaghetti
1
tablespoon butter or margarine
1
small green bell pepper, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1
can (10 oz) diced tomatoes with green chiles, undrained
1
can (8 oz) tomato sauce
8
oz prepared cheese product (from 16-oz loaf), cut into cubes
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Sliced jalapeño chiles, if desired
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
  • 3 Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1490mg
    1490%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    3g
    3%
      Sugars
    8g
    8%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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