Chicken Spaghetti

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 heaping cup
• Calories: 524 kcal
• Total Fat: 25 g
• Cholesterol: 119 mg
• Sodium: 981 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 34 g