Thursday, March 7, 2013
Baked Chicken Spaghetti
2-3 boneless, skinless chicken breasts
2 cups chicken broth reserved from pot, OR 1 cup Low Sodium Chicken broth + 1 cup water
3 cups whole wheat noodles, broken into 4 inch pieces
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup diced onion
1/2 cup sliced mushrooms
1 can Low Fat, Reduced Sodium cream of mushroom soup
6 ounces fat free plain Greek yogurt
2 cups grated 2% cheddar cheese
2 1/2 tsp The Delicious Dietitian Creole Spice Blend
1/2 cup additional grated 2% cheddar cheese
Place washed and trimmed chicken breasts in a large pot in cold water. Bring to a boil and cook until chicken is no longer pink. Reserve 2 cups of broth. Reserve 2 cups broth. Cook noodles in remaining chicken broth per package directions, leaving out salt and fat. When cooked, drain well. While noodles cook, saute peppers, mushrooms, and onions.
Shred chicken breasts. Add chicken, peppers, mushrooms and onions, and remaining ingredients (leaving out 1/2 cup cheese) to noodles and mix well. Transfer to a casserole dish and sprinkle with remaining cheese. Bake at 350° for 45 minutes.
* This meal also freezes well--cover well with aluminum foil and freeze up to 6 months. To serve, thaw in refrigerator and bake at 350° for 45 minutes.