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Creamy Chicken Spaghetti Bake
1 godz.Porcje: 6Nutri-Score C€€
C
1 godz.
1 godz.Creamy Chicken Spaghetti Bake
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Składniki
chicken breast (cut into bite-sized pieces)Mięso600 g
spaghetti (cooked and drained)Produkty zbożowe400 g
onion (diced)Warzywa i owoce1 kawałek
bell pepper (diced)Warzywa i owoce1 kawałek
heavy creamNabiał480 ml
shredded cheddar (shredded)Nabiał200 g
shredded mozzarella (shredded)Nabiał200 g
cream of chicken soup (1 can)Spiżarnia1 kawałek- Rotel diced tomatoes with green chiles (1 can, undrained)Spiżarnia1 kawałek
onion powderPrzyprawy5 g
garlic powderPrzyprawy5 g- Italian herbsPrzyprawy5 g
- Kinder's Big Bold chicken seasoningPrzyprawy8 g
- smoked paprikaPrzyprawy4 g
- salt-free Cajun seasoningPrzyprawy6 g
oil (for cooking)Spiżarnia15 ml
na porcję
Wartości odżywcze
628kcal
- Węglowodany
- 57 g
- Białko
- 29 g
- Tłuszcz
- 32 g
czego użyjesz
Przybory
Patelnia
Garnek
Naczynie żaroodporne
Miska
krok po kroku
Przygotowanie
- Krok 1
Season and cook the chicken
- Season the chicken pieces with onion powder, garlic powder, Italian herbs, Kinder's chicken seasoning, smoked paprika and Cajun seasoning.
- Heat the oil in a frying pan and cook the chicken until golden and cooked through.
- Krok 2
Cook the spaghetti
- Boil the spaghetti in salted water until al dente.
- Drain and set aside.
- Krok 3
Make the sauce
- Sauté the onion and bell pepper in the same pan until softened.
- Pour in the heavy cream and add the cream of chicken soup and Rotel.
- Season with the same spices used for the chicken and stir in the cheddar and mozzarella until melted.
- Krok 4
Combine and bake
- Mix the spaghetti, chicken and sauce in a baking dish.
- Bake uncovered at 175 °C until the cheese is lightly browned on top.