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Italian Chicken Spaghetti

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  Spaghetti 12 Ounce (Semolina, 1 Package)
  Boneless skinless chicken breasts 1 1⁄2 Pound (3 Cups Cooked)
  Canned crushed tomatoes in puree 28 Ounce (Italian-Style Or Plain, 1 Can)
  Pimentos 2 Ounce (1 Jar)
  Chopped green bell pepper 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Canned sliced ripe olives 3 Ounce (1 Can)
  Dry spaghetti sauce seasoning 1 1⁄2 Ounce (1 Packet)
  Grated low fat cheddar cheese 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Cook spaghetti until al dente; drain.
At the same time, cut chicken into 1-inch cubes; cook chicken in a small amount of water until no longer pink in the center.
In a large pot, combine chicken with remaining ingredients except cheese.
Bring mixture to a boil; reduce heat.
Simmer for 15 minutes, stirring occasionally.
Add cooked spaghetti to sauce.
Cool and freeze in 16-cup container; tape 1-quart bag with cheese to container.
To prepare for serving, thaw cheese and spaghetti.
Bake spaghetti in a preheated 325° oven for 40 minutes.
Top spaghetti with cheese; return spaghetti to oven for 5 minutes or until cheese melts.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3055 Calories from Fat 321

% Daily Value*

Total Fat 37 g56.4%

Saturated Fat 4.6 g23.1%

Trans Fat 0.2 g

Cholesterol 394.6 mg131.5%

Sodium 7269.6 mg302.9%

Total Carbohydrates 376 g125.2%

Dietary Fiber 26 g104.1%

Sugars 56.7 g

Protein 324 g647.4%

Vitamin A 138.7% Vitamin C 445%

Calcium 66.9% Iron 125.9%

*Based on a 2000 Calorie diet

Italian Chicken Spaghetti Recipe