Chunky Chicken Spaghetti Recipe
Ingredients
| 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 |
Nutrition Facts
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
Directions
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.
Chef
