Ingredients
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1 pound spaghetti
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 small yellow onion, diced
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3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
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1 (10.75 ounce) can cream of mushroom soup
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1 (10 ounce) can diced tomatoes with green chile peppers
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½ cup shredded Colby-Monterey Jack cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
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Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
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Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts (per serving)
725 | Calories |
21g | Fat |
95g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 725 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 7g | 34% |
Cholesterol 65mg | 22% |
Sodium 953mg | 41% |
Total Carbohydrate 95g | 35% |
Dietary Fiber 5g | 17% |
Total Sugars 5g | |
Protein 38g | 77% |
Vitamin C 6mg | 7% |
Calcium 62mg | 5% |
Iron 6mg | 31% |
Potassium 553mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.