Best Nimzs Creamy Chicken Spaghetti Lite Bleu Recipes
NIMZ'S CREAMY CHICKEN SPAGHETTI (LITE-BLEU)
This is a healthier version of Chef #88099's Recipe #219206 which we made for the 'Make it Healthier' tag game. We brought it down from 551 calories, 27 grams of fat, and 41.8 carbs. We omitted the olives and red pepper, used reduced-fat items, and changed the quantity of some items as well. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.
Provided by 2Bleu
Categories Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
- Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
- Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
- Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
- Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
Nutrition Facts : Calories 344.9, Fat 12.8, SaturatedFat 5.4, Cholesterol 57.9, Sodium 939.6, Carbohydrate 33.2, Fiber 2.2, Sugar 5.8, Protein 23.9
CREAMY CHICKEN SPAGHETTI
Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Provided by whaussies
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
- Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
- Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
- Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.
Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g
CREAMY CHICKEN SPAGHETTI
This is so rich and creamy with a hint of spice that I think you will enjoy. I've been playing around with it for a couple of weeks and my DD says this is the best. Use a small rotisseri chicken from your grocery store to make this even easier. The flavor of the chicken really works in this recipe. This makes a lot and will not fit into a 9X13 inch pan. This freezes well and left overs are even better. Hope you enjoy.
Provided by Nimz_
Categories One Dish Meal
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
- Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
- Place 1/2 of the spaghetti in a 10x15 inch dish.
- Top with half the meat sauce mixture.
- Sprinkle with 2 cups of Mexican blend cheese.
- Repeat layer of spaghetti and meat sauce.
- Sprinkle with cheddar cheese then the parmesan cheese.
- Mix soups with milk and water and pour evenly over casserole.
- Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
- Enjoy with a salad and garlic french bread.
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