Slimmed Down Chicken Spaghetti

Got this from Ree Drummond, aka The Pioneer Woman, who makes amazing recipes.  Unfortunately, since most of us don’t live and work on a cattle ranch. they are not the healthiest recipes in the world.  Here is my version of her Chicken Spaghetti.   One of the reasons I love it so much is it makes enough for me to freeze half for another day! 🙂  It is also a good use for leftover chicken.  I used leftover rotisserie chicken this last time… and then discovered I was out of chicken broth and boiled some chicken breasts anyway to make chicken broth… so now I have cooked chicken hanging out in the freezer waiting for the next recipe that requires cooked chicken.  That is already planned too… just wait until next week!

Also… while I don’t have the pickiest 4-year-old ever, he was a bit curious about what all those little bits of color were in his spaghetti and cheese.  🙂  Going on the adage that kids are more likely to eat what they helped cook… I highly recommend cooking with kids.   I cut everything up and boiled spaghetti and then Andrew poured everything in the mixing bowl for me and helped mix together… and when reminded during supper, “that was the pimentos you dumped in” or “that was the green pepper you dumped in”, ate it gladly.  (Personally, I would put in a little less pimento… I had a smaller jar last time and liked that version better)

Slimmed Down Chicken Spaghetti


2 cups chicken breast, cooked (save cooking broth)
2 cans 98% fat-free cream of mushroom soup
2 cups grated 2% cheddar cheese (which, alas, only comes in mild cheddar… go for sharp if you go with real cheese!)
1/4 cup finely diced green pepper (or red works well too)
1/2 cup finely diced onion
1 4-oz jar pimentos, drained (or less…)
3 cups uncooked Ronzoni Smart Taste thin spaghetti (about 1/2 of 14.5 oz box), broken into 2-inch pieces
2 cups Reserved chicken broth from cooking chicken
1 tsp Lawry’s Seasoned Salt
1/8-1/4 tsp cayenne or red pepper
Black pepper to taste
1 cup Extra-Sharp cheddar cheese, grated, for topping.


1.  Cook chicken, saving broth.  Set aside 2 cups of broth to use in recipe.  Cook spaghetti in  remaining broth, adding water if needed, until al dente (9 minutes).  Do not overcook spaghetti as it will be cooked again later.

2.  Mix cooked spaghetti with all other ingredients except for extra-sharp cheddar cheese.  Place mixture in 9×13 casserole dish or divide evenly between two 8×8 casserole dishes.  Top mixture(s) with remaining cheddar cheese.

3.  Cover and freeze for up to 6 months; cover and refrigerate for up to 2 days, or bake immediately in 350 degree oven for 45 minutes or until bubbly.  Enjoy!.

Nutrition/ Amount Per Serving (Recipe serves 12… or 8 in our family)

Calories226.8 Total Fat9.6 g     Saturated Fat5.3 g     Polyunsaturated Fat0.5 g     Monounsaturated Fat0.7 gCholesterol42.0 mg Sodium573.0 mg Potassium159.2 mg Total Carbohydrate17.8 g     Dietary Fiber2.4 g     Sugars3.0 g Protein14.8 g


One response to this post.

  1. […] chili, cheese, broccoli, beef stew) Tuesday: Lentil Stew (crockpot meal, recipe to come) Wednesday: Slimmed Down Chicken Spaghetti (from the freezer) Thursday: Velvety Vegetable Cheese Soup with salad Friday: Leftover Buffet […]


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