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Chicken Spaghetti
Easy chicken spaghetti recipe
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
479
kcal
Author
Kate @ I Heart Eating
Ingredients
1 ½
pounds
boneless skinless chicken breast
cut in 1-inch chunks
1
tablespoon
butter
1
red bell pepper
1
medium yellow onion
3
cloves
garlic
1
pound
dried spaghetti
3-14.5
ounce
cans chicken broth
1
16
ounces
Velveeta cheese
cubed
10
ounce
can RoTel
2
drained
1
cup
frozen peas
thawed
Parsley
Instructions
Saute chicken in a large skillet over medium heat, stirring regularly, until cooked through.
Remove to a plate.
Add butter to the now empty skillet and melt.
Once the butter melts, stir in the red pepper and onion.
Cook over medium-low heat, stirring regularly, until onion is translucent, about 3-5 minutes.
Stir in garlic and cook for 30 seconds.
Meanwhile, bring chicken broth to boil in a large pot.
Once at a boil, add spaghetti and cook until spaghetti is al dente.
Do not drain spaghetti.
Stir cubed cheese into spaghetti until cheese has melted.
Once cheese has melted, stir in cooked vegetables, RoTel, and peas.
Serve topped with fresh parsley, if desired.
Notes
Or reduced-sodium or no salt broth or stock.
RoTel is canned tomatoes with green chiles. Can sub diced tomatoes for a milder dish or hot RoTel for a spicier dish.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
479
kcal
|
Carbohydrates:
56
g
|
Protein:
38
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
82
mg
|
Sodium:
1058
mg
|
Potassium:
812
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
1272
IU
|
Vitamin C:
33
mg
|
Calcium:
362
mg
|
Iron:
2
mg