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Yield: Serves 4 Each serving: 1-1/2 cups.
Recipes
Chicken Spaghetti
| Nutrition Information | |
| Calories: | 434 |
| Total Fat: | 2.6g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 29mg |
| Sodium: | 92mg |
| Carbohydrates: | 75.8g |
| Dietary Fiber: | 3.6g |
| Sugars: | 15g |
| Protein: | 23.2g |
| Vitamin A: | 610.6iu (12%) |
| Vitamin C: | 14.5mg (24%) |
| Calcium: | 20mg (2%) |
| Iron: | 4.7mg (26%) |
12 ounces dry spaghetti
1 cup cooked chicken breast, cubed
26 oz can low-sodium pasta sauce
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon basil
1 teaspoon grated Parmesan cheese
Cook spaghetti according to package directions. Drain in colander.
Heat pasta sauce in sauce pan and add the rest of the ingredients. Bring to a boil and simmer 10 minutes.
Serve sauce over top of the spaghetti. We recommend pairing with a large tossed salad.
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