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Cheesy Chicken Spaghetti

Yield 6 servings.

Ingredients

  • 1 (3-pound) broiler-fryer, skinned and cut up
  • 8 cups water
  • 1/4 cup chopped celery
  • 1 medium onion, quartered
  • 1 medium carrot, sliced
  • 8 ounces spaghetti, uncooked
  • Vegetable cooking spray
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 (14-ounce) can no-salt-added stewed tomatoes
  • 1/2 cup no-salt-added tomato paste
  • 1/4 cup sliced ripe olives
  • 1 tablespoon chopped parsley
  • 1 teaspoon dried Italian seasoning
  • 2 teaspoons low-sodium Worcestershire sauce
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 457
  • caloriesfromfat 26 %
  • fat 13 g
  • satfat 5.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 39.4 g
  • carbohydrate 43.4 g
  • fiber 0.0 g
  • cholesterol 92 mg
  • iron 0.0 mg
  • sodium 357 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is done. Remove chicken from broth, and set aside; remove and discard celery, onion, and carrot. Skim fat from broth. Add water, if necessary, to broth to equal 8 cups. Set aside 2 cups broth. Bone chicken; cut into bite-size pieces.

  2. Bring broth in Dutch oven to a boil; add spaghetti. Cook 10 minutes. Drain.

  3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute until tender. Add reserved 2 cups broth, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes. Add tomato mixture and cheese to spaghetti; toss. Spoon into 3 (1-quart) casseroles coated with cooking spray. Cover and bake at 350° for 30 minutes.

Cook's Notes

To Freeze: Cover unbaked casseroles with heavy-duty aluminum foil, and label. Freeze up to 1 month.To Serve Two: Thaw 1 (1-quart) casserole in refrigerator or microwave oven. Bake, covered, at 350° for 30 minutes or until thoroughly heated.

Cooking Light Light Cooking for Two