Chicken Spaghetti

OomarianneoO
OomarianneoO Posts: 689 Member
edited September 19 in Recipes
Anyone have a decent recipe for chicken spaghetti that's somewhat healthy? My daughter keeps bugging me to make some and I'd never even heard of the stuff until I moved to Arkansas.

Replies

  • OomarianneoO
    OomarianneoO Posts: 689 Member
    Anyone have a decent recipe for chicken spaghetti that's somewhat healthy? My daughter keeps bugging me to make some and I'd never even heard of the stuff until I moved to Arkansas.
  • eriny
    eriny Posts: 1,509 Member
    i guess no one knows
  • OomarianneoO
    OomarianneoO Posts: 689 Member
    Someone will come up with something. I just have to be patient. :tongue:
  • LovelyLady1977
    LovelyLady1977 Posts: 428
    I don't have a recipe, but I have made my usual recipe for chicken spaghetti healthier by just using reduced and/or fat-free ingredients (i.e., reduced fat cheese, 98% fat free cream soups, etc.) No need to search for a new recipe. Just modify the one you have!:smile:

    Oh wait! Are you saying that you don't have a recipe at all? If you don't, I can certainly dig up mine and list the changes that I make. You are talking about the chicken spaghetti that is similar to chicken tetrazzini, right?
  • dothompson
    dothompson Posts: 1,184 Member
    I've honestly never heard of this, but I went on-line and this is what I found. It seems to be a Texas-Oklahoma thing. I went through a lot of high calorie versions before I found this lite one.

    CHICKEN SPAGHETTI (low fat)

    Serves: 8
    Effort: easy
    Comments: The original recipe came from KOTV cookbook, but I did some tweaking. You will be very surprised how rich tasting this is.

    INGREDIENTS:
    Non-stick cooking spray
    12 oz. spaghetti noodles, cooked without fat or salt
    1 lb. boneless skinless chicken breasts, cooked and diced up
    1 onion, chopped
    1 green bell pepper, chopped
    4 ribs celery, chopped
    1 can (4 oz.) diced green chilies
    2 cans (10.5 oz. each) fat and sodium reduced cream of mushroom soup
    2 cans (10.5 oz each) 98% fat-free cream of chicken soup
    1 lb. Velveeta lite cheese cut into cubes
    1 can (5 oz.) fat-free evaporated milk
    1 can (8 oz.) chopped mushrooms

    INSTRUCTIONS:
    Preheat oven to 350º. Spray a 9x13? casserole dish with non-stick cooking spray.
    In a large skillet sprayed with non-stick spray, sauté onion, bell pepper and celery until tender. Add soups, cheese, green chilies and milk, heat until cheese is melted and mixture is well blended.
    Add mushrooms, chicken and spaghetti. Combine well. Pour into baking dish.
    Bake for 35-40 minutes or until hot and bubbly.

    Nutrition information per serving: 313 calories, 37 g. Carbohydrate, 22.5 g protein, 7.4 gram fat, 3.7 g saturated fat, 50.8 mg cholesterol, 1.5 g dietary fiber, 1237 mg sodium

    Serving size: 1 1/4 c.
  • ranhound
    ranhound Posts: 59 Member
    I've honestly never heard of this, but I went on-line and this is what I found. It seems to be a Texas-Oklahoma thing. I went through a lot of high calorie versions before I found this lite one.

    CHICKEN SPAGHETTI (low fat)

    Serves: 8
    Effort: easy
    Comments: The original recipe came from KOTV cookbook, but I did some tweaking. You will be very surprised how rich tasting this is.

    INGREDIENTS:
    Non-stick cooking spray
    12 oz. spaghetti noodles, cooked without fat or salt
    1 lb. boneless skinless chicken breasts, cooked and diced up
    1 onion, chopped
    1 green bell pepper, chopped
    4 ribs celery, chopped
    1 can (4 oz.) diced green chilies
    2 cans (10.5 oz. each) fat and sodium reduced cream of mushroom soup
    2 cans (10.5 oz each) 98% fat-free cream of chicken soup
    1 lb. Velveeta lite cheese cut into cubes
    1 can (5 oz.) fat-free evaporated milk
    1 can (8 oz.) chopped mushrooms

    INSTRUCTIONS:
    Preheat oven to 350º. Spray a 9x13? casserole dish with non-stick cooking spray.
    In a large skillet sprayed with non-stick spray, sauté onion, bell pepper and celery until tender. Add soups, cheese, green chilies and milk, heat until cheese is melted and mixture is well blended.
    Add mushrooms, chicken and spaghetti. Combine well. Pour into baking dish.
    Bake for 35-40 minutes or until hot and bubbly.

    Nutrition information per serving: 313 calories, 37 g. Carbohydrate, 22.5 g protein, 7.4 gram fat, 3.7 g saturated fat, 50.8 mg cholesterol, 1.5 g dietary fiber, 1237 mg sodium

    Serving size: 1 1/4 c.
  • ranhound
    ranhound Posts: 59 Member
    Sounds great except I'd leave out the Velveeta in favor of a light dusting of low fat parmesan or soy cheese to taste.

    89050.png
    Created by MyFitnessPal.com - Free Diet Journal
    I've honestly never heard of this, but I went on-line and this is what I found. It seems to be a Texas-Oklahoma thing. I went through a lot of high calorie versions before I found this lite one.

    CHICKEN SPAGHETTI (low fat)

    Serves: 8
    Effort: easy
    Comments: The original recipe came from KOTV cookbook, but I did some tweaking. You will be very surprised how rich tasting this is.

    INGREDIENTS:
    Non-stick cooking spray
    12 oz. spaghetti noodles, cooked without fat or salt
    1 lb. boneless skinless chicken breasts, cooked and diced up
    1 onion, chopped
    1 green bell pepper, chopped
    4 ribs celery, chopped
    1 can (4 oz.) diced green chilies
    2 cans (10.5 oz. each) fat and sodium reduced cream of mushroom soup
    2 cans (10.5 oz each) 98% fat-free cream of chicken soup
    1 lb. Velveeta lite cheese cut into cubes
    1 can (5 oz.) fat-free evaporated milk
    1 can (8 oz.) chopped mushrooms

    INSTRUCTIONS:
    Preheat oven to 350º. Spray a 9x13? casserole dish with non-stick cooking spray.
    In a large skillet sprayed with non-stick spray, sauté onion, bell pepper and celery until tender. Add soups, cheese, green chilies and milk, heat until cheese is melted and mixture is well blended.
    Add mushrooms, chicken and spaghetti. Combine well. Pour into baking dish.
    Bake for 35-40 minutes or until hot and bubbly.

    Nutrition information per serving: 313 calories, 37 g. Carbohydrate, 22.5 g protein, 7.4 gram fat, 3.7 g saturated fat, 50.8 mg cholesterol, 1.5 g dietary fiber, 1237 mg sodium

    Serving size: 1 1/4 c.
  • Fitness_Chick
    Fitness_Chick Posts: 6,648 Member
    :drinker:
  • LovelyLady1977
    LovelyLady1977 Posts: 428
    I use the reduced fat Velveeta, but I only use about half the amount called for in the recipe.
  • chelsey787
    chelsey787 Posts: 261
    my boyfriend calls this "chicken and noodles" - but won't let me try to make it for him!! I guess no one can make it like mom?
  • OomarianneoO
    OomarianneoO Posts: 689 Member
    See? I knew someone would come up with something. smiling5.gif

    I didn't have a recipe at all...until now. Thanks guys for the recipe and the alternatives. I will have to try this tomorrow night. Funny thing is, my daughter said she had some at school for lunch and said it was the best thing ever. 2010.gif I don't remember cafeteria food ever tasting good, let alone non-rubbery. I think she's nuts. I mean chicken and spaghetti? It just doesn't sound right to me. 352nmsp.gif
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
    My Mom used to make that a lot!! It's like a creamy chicken pasta dish. I see someone posted a recipe. I remember that it was noodles, chicken, and I know she used cream of chicken soup and a can of condensed cheese soup (Campbells), a little sour cream, and topped w/ more shredded cheese. No wonder I was an overweight kid!! :blushing: I could have eaten the whole batch!! :laugh:

    Jess
  • BrandNewLaura
    BrandNewLaura Posts: 1,650 Member
    I had no idea what this was...I had visions of putting chicken through a grinder and making it look like strands of spaghetti or something else equally ridiculous...so glad someone posted a recipe so I can put my crazy visions aside lol. :tongue:
  • FitJoani
    FitJoani Posts: 2,173 Member
    Heres what I was gonna make for my pre race dinner but my dad wants me to really carbo load. I may do this for lunch though a serving for one calorioc counts I have no freaking idea cause I havent even tried the recipe I just thought of the ingredients and idea earlier this week.
    2 oz whole wheat pasta I love penne or fettucini
    3 oz chicken breast
    3 tbsp EVOO(extra virgin olive oil)
    2-3 cloves garlic I am a fanatic of the stuff so I am gonna go nuts with it
    1/2 can of artichoke hearts
    1/2 cup steamed broccoli
    splash of lemon juic for bite
    fresh ground black pepper
    real parm grated on top
    cook pasta according to box
    Grill chicken and cut into strips mix all ingredients toget her gives you protien slow carbs and fiber!!!
    Now as for how it tastesa I have no idea but it sounds yummo
  • alisha123
    alisha123 Posts: 71
    Never heard of this, but sounds good. I'll also be trying it!
  • PurdyMommy
    PurdyMommy Posts: 378 Member
    I JUST SLOW COOK SPAGETTI ON THE STOVE AND THEN ADD A HEALTHIER CHOICE OF PASTA AND SAUCE AND THEN I ADD ONIONS AND BROCCLII. cHICKEN AND BROCCLI SPAGETTI IS GREAT! TRY IT!
  • butterjoy
    butterjoy Posts: 303 Member
    WHENEVER I HEAR THE WORD SPAGHETTI - I THINK OF THE RED SPAGHETTI SAUCE. I WOULD JUST TAKE A JAR OF RAGU (ANY BRAND) SPAGHETTI SAUCE - ADD CHOPPED ONIONS AND GREEN PEPPERS. HEAT IT UP AND THEN INSTEAD OF PUTTING HAMBURGER IN IT, PUT CHOPPED COOKED CHICKEN IN THE SAUCE. HEAT THAT THEN POUR OVER THE COOKED SPAGHETTI NOODLES. SOUNDS DUMB BUT, THAT IS THE WAY I SEE IT. :ohwell:

    JOY:flowerforyou:
  • rtamayo
    rtamayo Posts: 85 Member
    thanks for posting this recipe, i have been wanting a good one for chicken spaghetti for a long time, love it!
  • AbbyIsWangsterful
    AbbyIsWangsterful Posts: 170 Member
    See? I knew someone would come up with something. smiling5.gif

    I didn't have a recipe at all...until now. Thanks guys for the recipe and the alternatives. I will have to try this tomorrow night. Funny thing is, my daughter said she had some at school for lunch and said it was the best thing ever. 2010.gif I don't remember cafeteria food ever tasting good, let alone non-rubbery. I think she's nuts. I mean chicken and spaghetti? It just doesn't sound right to me. 352nmsp.gif

    Lol, No kidding! It also, somehow sounds good...
    I think I've eaten scalloped potatoes with chicken in it. It was actually pretty awesome :noway:. Now, I believe chicken does wonders :P
  • Tammey
    Tammey Posts: 5
    A healthier alternative to having the pasta (be it whole wheat or regular). I always have spaghetti squash!!!
    You can eat a full plate, be full and not even come close to the calories or carbs you would have had you eaten regular pasta noodles!!!
    It's very simple to make, cut the squash length wise, sccop out the seeds, place open side down in a microwave safe plate or oval glass dish, add about 1/4 inch of water and microwave for about 10 minutes...remove from morcowave, holding above the water to allow it to drain.......I use tongs to hold the top, and grab a fork and scrape the inside of the squash over your plate or a bowl.....the squash will look like long pasta noodles, and to me, I can't takes the difference...I love it!!

    Enjoy
  • rachel41
    rachel41 Posts: 354 Member
    WHENEVER I HEAR THE WORD SPAGHETTI - I THINK OF THE RED SPAGHETTI SAUCE. I WOULD JUST TAKE A JAR OF RAGU (ANY BRAND) SPAGHETTI SAUCE - ADD CHOPPED ONIONS AND GREEN PEPPERS. HEAT IT UP AND THEN INSTEAD OF PUTTING HAMBURGER IN IT, PUT CHOPPED COOKED CHICKEN IN THE SAUCE. HEAT THAT THEN POUR OVER THE COOKED SPAGHETTI NOODLES. SOUNDS DUMB BUT, THAT IS THE WAY I SEE IT. :ohwell:

    JOY:flowerforyou:
    It is not dumb...Thats the way i think of it to!I make mine the same way!!!
  • ranhound
    ranhound Posts: 59 Member
    I've been using a Green Grocer tip that is pretty good: substitute julienne cut cabbage and use it just like spaghetti. Add your favorite tomato sauce and ingredients (mushrooms, meat, grated low-fat parmesan, etc.) and you've replace processed pasta with a healthy vegetable. Ah, fiber... toot-toot!
    WHENEVER I HEAR THE WORD SPAGHETTI - I THINK OF THE RED SPAGHETTI SAUCE. I WOULD JUST TAKE A JAR OF RAGU (ANY BRAND) SPAGHETTI SAUCE - ADD CHOPPED ONIONS AND GREEN PEPPERS. HEAT IT UP AND THEN INSTEAD OF PUTTING HAMBURGER IN IT, PUT CHOPPED COOKED CHICKEN IN THE SAUCE. HEAT THAT THEN POUR OVER THE COOKED SPAGHETTI NOODLES. SOUNDS DUMB BUT, THAT IS THE WAY I SEE IT. :ohwell:

    JOY:flowerforyou:
  • monica5237
    monica5237 Posts: 450
    I know it has been a while since this post was new but I make chicken spaggetti all the time

    I use chicken breast skinless boneless
    cream of chicken soup 1 can
    spaggetti noodles
    add water to the soup to make it less thick
    mix it together it is done

    Boil your chicken in broth or let it make its own broth
    cook noodles in the broth from the boiled chicken (for flavror)
    mix the soup with water then mix everything in a large pot it is very easy

    use reduced fat soup and noodles
    save calories and cut out the broth and just use what the chicken cooked in.
  • watch48win
    watch48win Posts: 1,668 Member
    sauce over french cut or fancy green beans is pretty good too!
  • saleracing
    saleracing Posts: 3
    chicken spaghetti is a good meal to do in the crock pot, chicken, velveeta, cream soup crock pot it all day- cook noodles- mix together- serve- i have friends that add chili powder to it once they add the noodels- and it's AMAZING

    Use wheat noodle, low sodium, low fat with all the other ingredients- it's still amazing
  • cherie2304
    cherie2304 Posts: 632 Member
    All you need is chicken, spaghetti sauce, green bell peppers, onion, and whole wheat noodles. I usually get organic spaghetti sauce and it turns out so much better. cook up the chicken put the bell peppers and the onion in a frying pan cook it up then when the chicken and noodles are ready combine, heat and serve. So delicious!!!
  • courtney_love2001
    courtney_love2001 Posts: 1,468 Member
    I :heart: Velveeta. I just ate the 2% kind for dinner!
  • kgrutch
    kgrutch Posts: 223
    i made some chicken spaghetti the other night but mine is a red sauce

    i used the extra lean 99% ground chicken breast, sauteed it with 1 onion, 1 green pepper, lots of garlic and some chili pepper paste (the kind in the produce section in the tubes)
    used 2 cans plain no salt added tomato sauce, 1 can rotel tomatoes, i large can mushrooms (i didnt have any fresh), combined chicken and sauce, cooked all for over 1 hour, topped hodgson mills ww rotini, even my fussy 2 year old loved it.
  • Amylynn
    Amylynn Posts: 242 Member
    Ok, I make this all the time:

    Chicken spaghetti

    1 rotisserie chicken (picked off the bone), or 2 lbs. chicken breasts boiled & picked apart
    1 can cream mushroom soup
    1 can cream chicken soup
    2 sm. cans sliced mushrooms
    1 brick velveeta cheese (the big one), cubed
    1 lb. spaghetti noodles
    2 c. cheddar cheese

    Pick the chicken off the bones or boil chicken breasts & pick apart. In sauce pan combine both soups, velveeta cheese, mushrooms, & a splash of milk (I also add pepper & garlic powder for a little extra flavor). Heat until cheese melts & it creates a sauce. Stir frequently or cheese will stick to the bottom of the pan & burn. While cheese sauce cooks, cook spaghetti noodles, rinse w/cold water & drain.

    In a large casserole dish combine noodles, chicken pieces, & cheese sauce so all noodles are coated & it is mixed together evenly. Top with cheddar cheese, cover with foil, & backe at 375 degrees for 45 mins. with the foil on & 15 mins. with the foil off. Enjoy
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