Healthy Chicken Spaghetti

Name: Healthy Chicken Spaghetti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 people
Ingredients: 3/4 lb whole-wheat spaghetti; 1 tbsp olive oil; 2 tsp unsalted butter; 1 cup diced green pepper; 1 cup diced onion; 1 cup diced mushroom (any kind); 1 tsp salt, divided; 3 tbsp all-purpose flour; 1 1/2 cups low-sodium chicken stock; 3/4 cup 2% milk; 4 oz jarred pimentos, drained; 2 cups shredded 2% milk sharp cheddar cheese, divided; 1/2 tsp garlic powder; 3/4 cup pasta water; 2 cups shredded chicken

User Reviews

4.3

24 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 people
Calories
326 kcal
Course
Main Course
Cuisine
American

Healthy Chicken Spaghetti

Amy Matthews

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Healthy Chicken Spaghetti is an updated version of my favorite cheesy chicken spaghetti from childhood, and SO delicious! Instead of using canned cream of mushroom, I make an easy homemade version, and mix it with sautéed veggies, whole-wheat spaghetti, plenty of shredded chicken, and of course, lots of cheese. The perfect back-to-school meal!

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Ingredients

Servings

3/4 lb whole-wheat spaghetti
1 tbsp olive oil
2 tsp unsalted butter
1 cup diced green pepper
1 cup diced onion
1 cup diced mushroom (any kind)
1 tsp salt, divided
3 tbsp all-purpose flour
1 1/2 cups low-sodium chicken stock
3/4 cup 2% milk
4 oz jarred pimentos, drained
2 cups shredded 2% milk sharp cheddar cheese, divided
1/2 tsp garlic powder
3/4 cup pasta water
2 cups shredded chicken

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Instructions

Preheat oven to 375 degrees. Grease a 9x9 square baking dish with non-stick cooking spray. Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as the sea.
Heat a large skillet to a medium heat. Add olive oil and butter. Add peppers, onions, mushrooms and 1/2 teaspoon salt. Sweat vegetables until slightly softened, about 3-4 minutes.
Whisk in flour, cook for 1 minute. Remove the pan from the heat and SLOWLY, whisk in chicken stock, making sure there are no lumps. Whisk in milk. Bring the mixture to a boil, and reduce to a simmer. Simmer until thickened, about 7-8 minutes. Set aside.
While the sauce thickens, cook the pasta until just under aldente. (It will continue to cook later.) Reserve 1 cup of the pasta water and drain the pasta and remaining water.
Add the spaghetti back to the pot along with the sauce, pimentos, 1 1/2 cups of cheese, remaining 1/2 tsp. salt, garlic powder, reserved pasta water, and chicken. Use tongs to toss the ingedients until combined. The cheese should be completely melted. Season to taste with salt and pepper.
Pour the pasta into the prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake until cheese is melted and pasta is hot and bubbly, about 15-20 minutes. Let it set for a few minutes before serving.

Notes

Can also be made in a 9x12 baking dish if you want more crusty noodles on the outside.

Nutrition Information

Show Details

Serving 1serving Calories 326kcal (16%) Carbohydrates 40g (13%) Protein 25g (50%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 37mg (12%) Sodium 522mg (22%) Potassium 382mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 572IU (11%) Vitamin C 29mg (32%) Calcium 173mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 326 kcal

% Daily Value*

Serving	1serving
Calories	326kcal	16%
Carbohydrates	40g	13%
Protein	25g	50%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	37mg	12%
Sodium	522mg	22%
Potassium	382mg	8%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	572IU	11%
Vitamin C	29mg	32%
Calcium	173mg	17%
Iron	3mg	17%