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Chunky Chicken Spaghetti Recipe
|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|
Serving size: Complete recipe
Calories 3548 Calories from Fat 1259
% Daily Value*
Total Fat 142 g218.9%
Saturated Fat 41 g205.2%
Trans Fat 0 g
Cholesterol 177 mg59%
Sodium 5473.7 mg228.1%
Total Carbohydrates 271 g90.3%
Dietary Fiber 32.2 g128.8%
Sugars 48.3 g
Protein 321 g641.7%
Vitamin A 281.9% Vitamin C 568.4%
Calcium 147.5% Iron 110.5%
*Based on a 2000 Calorie diet
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.