Chicken Spaghetti

45 min · Serves 4

Based on a recipe from Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association, via USDA MyPlate Kitchen

What goes in

• 4vegetable oil spray
• 4 ozwhole wheat spaghetti
• 4.9 mlolive oil
• 1red bell pepper
• 1green bell pepper
• 1onion
• 2 cupscooked chicken breast
• 1 candiced tomatoes
• 1 cancream of chicken soup
• ½ cupreduced-fat shredded cheddar cheese
• ¼ cupshredded parmesan cheese
• 1.2 mlblack pepper

How to cook it

1. Heat your oven to 350 °F and lightly coat an 8-inch square baking dish with vegetable oil spray.
2. Boil the spaghetti according to the package instructions, skipping any added salt or oil, then drain it well.
3. Warm the olive oil in a large skillet over medium heat.
4. Sauté the sliced bell peppers and chopped onion for 4 to 5 minutes until they soften.
5. Transfer the cooked vegetables to a large mixing bowl and combine with the chicken, tomatoes, soup, black pepper, and cooked spaghetti.
6. Transfer the mixture into the prepared baking dish.
7. Cover and bake for 20 minutes, then remove the cover and bake for another 10 minutes until the dish is hot and the top is lightly browned.

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