Ingredients
Scale
- 8 oz whole wheat spaghetti
- 2 cups cooked chicken breast, shredded
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with juices
- 1 cup low-sodium chicken broth
- ½ cup plain Greek yogurt
- 1 cup shredded reduced-fat cheddar cheese
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté the onion and bell pepper for 4–5 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the diced tomatoes, chicken broth, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
- Add the shredded chicken and Greek yogurt, stirring until well combined.
- Fold in the cooked spaghetti and half of the cheddar cheese.
- Transfer the mixture to a lightly greased baking dish and sprinkle with the remaining cheese.
- Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: 365
- Net Carbs: 30g
- Fats: 11g
- Protein: 35g