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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 3216 Calories from Fat 1113
% Daily Value*
Total Fat 126 g193.9%
Saturated Fat 36.4 g182.2%
Trans Fat 0.2 g
Cholesterol 576 mg
Sodium 5299.7 mg220.8%
Total Carbohydrates 265 g88.5%
Dietary Fiber 30.8 g123.1%
Sugars 46.9 g
Protein 269 g538.2%
Vitamin A 284.8% Vitamin C 582.1%
Calcium 155.1% Iron 138%
*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.