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  Chicken breasts 4 , cooked, boned, chopped
  Vegetable oil 2 Tablespoon
  Red bell pepper 1 , chopped
  Green bell pepper 1 , chopped
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Spaghetti sauce 32 Ounce (1 Jar)
  Shredded mozzarella cheese 2 Cup (32 tbs)
  Spaghetti 8 Ounce, cooked and drained
  Chopped parsley 2 Tablespoon

Brown the cooked chicken in hot vegetable oil in a 12 inch or larger skillet over medium heat.
Add the bell peppers, onion, garlic and mushrooms and saute for 5 to 10 minutes or until vegetables are tender.
Stir in the spaghetti sauce and half the mozzarella cheese.
Serve over the spaghetti.
Sprinkle with the parsley and remaining cheese.
A 4 ounce can of drained sliced mushrooms may be substituted for the fresh ones.
A cup of shredded Cheddar cheese plus a cup of shredded mozzarella may be substituted for the 2 cups mozzarella cheese.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3236 Calories from Fat 1116

% Daily Value*

Total Fat 126 g194.4%

Saturated Fat 36.5 g182.4%

Trans Fat 0.2 g

Cholesterol 576 mg192%

Sodium 5304.2 mg221%

Total Carbohydrates 268 g89.5%

Dietary Fiber 31.7 g126.7%

Sugars 48.4 g

Protein 272 g543.8%

Vitamin A 284.8% Vitamin C 585.3%

Calcium 155.4% Iron 140.5%

*Based on a 2000 Calorie diet


Chunky Chicken Spaghetti Recipe