Saturday, November 20, 2010

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti
Makes 4 servings

6 oz. barilla pasta
1 pound boneless, skinless chicken breast
Olive oil
Nonstick cooking spray
½ cup chopped onion
1 tbsp minced garlic
2 14.5-oz can stewed tomatoes, undrained
1tbsp low-sodium Worcestershire sauce
1 ½ tsp dried Italian seasoning, divided
½ tsp salt
30 grams shredded fresh mozzarella cheese
60 grams crumbled fat-free feta cheese

Preheat oven to 350. Cook pasta according to package. Drain. Cook chicken in a sprinkle of salt and ½ tsp Italian seasoning. Coat skillet with cooking spray and place over medium heat until hot. Add garlic and onion; sauté 2-3 minutes. Add tomatoes, Worcestershire sauce, 1 tsp Italian seasoning and salt; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Stir in half 30 grams feta, 30 grams mozzarella, cooked pasta and chicken. Stir for 2 minutes, then spoon into 1.5-quart casserole dish coated with cooking spray. Sprinkle with remaining cheese. Bake for 10 – 12 minutes.

Nutritional Information: 383 calories, 47 carbs, 3 fat grams and 41 protein grams.

Review: We love this one! One of the first pastas I ever made. It comes out a bit like brucshetta as far as soupy but thick – if that makes sense. The Worcestershire added a little kick too which was nice. Great recipe for a crowd too – the servings are generous!

whole dish

No comments: