Monday, November 18, 2013

Southwest Chicken Spaghetti

Southwest Chicken Spaghetti

Serves 12

A delicious take on a traditional chicken spaghetti that adds a little southwest flavor to the cheesy goodness.


1 cup Homemade Cream of Chicken Soup (can be found in the member section of the website)
1 lb skinless, boneless chicken breast (3-4 breast filets)
1 tsp pepper
2 tbsp chili powder (divided)
1 tbsp garlic powder
1 lb whole wheat spaghetti
16 oz 2% milk Velveeta cheese (cubed)
4 oz green chilies
1 cup salsa Verde
1 tbsp dried cilantro
1/2 cup fat-free milk

Preheat oven to 350
Line a baking sheet with foil and spray with nonstick spray
In a small bowl combine 1 tsp. pepper, 1 tbsp. chili powder & 1 tbsp. garlic powder
Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish

Cook for 20-25 minutes or until juices run clear
Cut into bite size pieces and reserve on a plate

Now for the Pasta:
Fill large pot with water and bring to a boil
Salt the water
Cook pasta until desired doneness is reached
Drain and return to pasta pot

And now the Cheesy Goodness:
In a microwave safe bowl combine remaining ingredients
Heat in the microwave for 2 minute intervals while stirring until smooth and heated through
Add chicken to cheesy mixture and stir
Pour over spaghetti and gently toss to combine
Serve into bowls and ENJOY!

Optional Toppings: grated cheese, fresh hopped cilantro, chili powder or sour cream

Each serving (about 3/4 cup) is 9 WW+ points
**Calories: 325 Total Fat: 10.6 g Saturated Fat: 5.9 g Trans Fat: 0 g Cholesterol: 52.9 mg Sodium: 893 mg Total Carbs: 38.8 g Dietary Fiber: 0.9 g Sugars: 5.9 g Protein: 20.8 g