This colorful crowd-pleaser that incorporates vegetables, whole grains, protein and dairy in one dish. Serve with some fresh, frozen, canned, or dried fruit for a meal that contains all of the food groups.
| Servings |
| 4 servings |
| Cook Time |
| 40 minutes |
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This colorful crowd-pleaser that incorporates vegetables, whole grains, protein and dairy in one dish. Serve with some fresh, frozen, canned, or dried fruit for a meal that contains all of the food groups.
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Ingredients
- vegetable oil spray
- 4 ounces olive oil
- 1 red bell pepper medium, thinly sliced
- 1 onion medium, chopped
- 2 cups cooked chicken breast skinless, and diced, cooked without salt, about 8 ounces
- 1 can tomatoes unsalted, diced, undrained (14.5 ounces)
- 1 can cream of chicken soup condensed, low-fat, reduced sodium (10.75 ounces)
- 1/2 cup cheddar cheese reduced fat, shredded
- 1/4 cup Parmesan cheese shredded or grated
- 1/4 tsp pepper
Servings: servings
Instructions
- Preheat the oven to 350°F. Lightly spray an 8-inch square baking dish with vegetable oil spray.
- Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander.
- Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until tender, stirring occasionally.
- Pour into a large bowl. Stir in the remaining ingredients, except the spaghetti. Pour into a baking dish.
- Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.
Recipe Notes
Source: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook, p. 42
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