Chicken Spaghetti

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 45 minutes

材料

4 cups cooked shredded chicken

1 12 ounce package Barilla Gluten Free Spaghetti, cooked al dente (about 7 minutes)

1 tablespoon butter

1 red bell pepper (chopped)

1 small onion (chopped)

1 cup celery (chopped)

1 tablespoon minced garlic

1 1/2 cup chicken broth

1 cup milk

6 ounces cream cheese

1/4 cup heavy cream

1 cup shredded cheddar

1 (10 ounce) can tomatoes with green chilies, (undrained)

1 tsp garlic powder

1 tsp chili powder

1/2 tsp cumin

1 tsp salt

1/2 tsp pepper

1 1/2 cups shredded cheddar cheese

手順

Preheat oven to 375 degrees.

Melt the butter over medium heat in a large deep skillet or Dutch oven. Sauté the bell peppers, onion, celery and garlic for 7-8 minutes stirring occasionally.

Remove from skillet and add to a large mixing bowl, set aside.

Add the broth, milk, cream cheese and heavy cream to the skillet, whisk until the cream cheese has melted.

Stir in the shredded cheddar, undrained can of tomatoes and spices. Allow mixture to simmer, stirring occasionally, until the sauce starts to thicken.

In the large mixing bowl with the vegetables add the cooked chicken, cooked spaghetti and cheese sauce, stir well.

Pour the chicken spaghetti into a greased 9x13 casserole dish and top with the remaining shredded cheddar.

Bake 20-25 minutes.

栄養

• サービングサイズ: 1 heaping cup
• カロリー: 524 kcal
• 脂肪総量: 25 g
• コレステロール: 119 mg
• ナトリウム: 981 mg
• 炭水化物総量: 40 g
• 食物繊維: 5 g
• 糖質総量: 6 g
• タンパク質: 34 g