Chicken spaghetti

Recipe credit

Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook, p. 42

About this recipe

Serving size
1/4 of the recipe


  • vegetable oil spray
  • 4 ounces spaghetti, whole wheat uncooked
  • 1 teaspoon olive oil
  • 1 red bell pepper, medium (thinly sliced)
  • 1 green 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, diced undrained (14.5 ounces) (low sodium )
  • 1 can cream of chicken soup (reduced sodium (10.75 ounces))
  • 1/2 cup cheddar cheese, reduced fat shredded
  • 1/4 cup Parmesan cheese (shredded or grated)
  • 1/4 teaspoon pepper


  1. Preheat the oven to 350°F. Lightly spray an 8-inch square baking dish with vegetable oil spray.
  2. Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander.
  3. 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.
  4. Pour into a large bowl. Stir in the remaining ingredients, including the spaghetti. Pour into a baking dish.
  5. Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.

Nutritional info

Saturated fat
4 g
80 mg
958 mg
Total carbohydrates
37 g
Dietary fiber
7 g
33 g
Total sugar
7 g