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Chicken Spaghetti Ole |
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Serves: 6 Print this Recipeprep: 30 min bake: 30 min 6 ounces uncooked spaghetti 1 tablespoon butter or margarine 1 small green bell peppers, chopped (1/2 cup) 1 medium stalk celery, chopped (1/2 cup) 1 small onion, chopped (1/4 cup) 1 can (10 ounces) diced tomatoes and green chiles, undrained 1 can (8 ounces) tomato sauce 1 package (8 ounces) pasteurized process cheese spread loaf, cut into cubes 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups diced cooked chicken Sliced jalapeno chiles, if desired 1. Heat oven to 350°. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain spaghetti as directed on package. 2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook better 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. wing it! Give your family a tasty reminder of summer by serving corn on the cob and sliced cucumbers in the middle of the winter. You'll find packaged ready-to-cook fresh ears of corn in the produce or freezer section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat! 1 SERVING: Calories 380 (Calories from Fat 160); Fat 18g (Saturated 10g); Cholesterol 805mg; Sodium 1265mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 26g * % DAILY VALUE: Vitamin A 20%; Vitamin C 18%; Calcium 22%; Iron 14% * DIET EXCHANGES: 2 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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