Sunday, January 24, 2010

Chicken Spaghetti… More like, Awesome Spaghetti!

****Posted by Nicole

Before Kyle and I got married my mom and I joined Weight Watchers and Jazzercise to shed some unwanted pounds. Even though I felt like an old lady doing Jazzercise, I ended up losing 20 pounds over the course of a few months. Weight Watchers was great in that they taught us portion control and gave us some kick ass recipes. This is where the Chicken Spaghetti comes in. Even when Kyle and I weren’t trying to lose weight we looked forward to Chicken Spaghetti night. It’s one of those meals that tastes good the first night, but is even better the second! The problem before Ninja Fingers is that we would eat almost the entire pan the first night, and then race to see who got the few leftovers the next day. So tonight was Awesome Spaghetti night and we ate the correct portions that we should have been eating all along. Over the years we added a couple of things to the recipe, but the base is still the same.

So this is the Harsha version of Awesome Spaghetti!
½ of a large onion - chopped
1 bell pepper- chopped
3 cloves garlic- chopped
2 heads of broccoli
½ a package of sliced fresh mushrooms
1 cup boiling water
1 packet of Ranch dressing seasoning
1 can of Rotel
2 cups cooked wheat spaghetti (the whiter the bread the quicker you’re dead, or in this case spaghetti!)
8 ounces cooked chopped chicken
6 ounces Velveeta light

Sauté onions, bell pepper, and mushrooms until onions are translucent. I throw in the garlic when I feel like the onions are almost done. In a stockpot to the side, boil broccoli heads for four minutes or until tender. Take out heads and put to the side to cool and cut. Throw spaghetti in the boiling broccoli water, and when done, drain and set to the side. Once onions are translucent, add Rotel, 1 cup of boiling water, Ranch dressing packet, and the Velveeta light to the sauté pan. Heat through until cheese is melted. Mix spaghetti, cooked chicken, cut broccoli, and sauté pan goodness all together in a 9 x 13 casserole dish. (tonight the chicken was from one of the whole chickens we roasted earlier this week so I just chopped it and added to the 9x 13.) Pop in the oven for 15 to 20 minutes at 400 degrees and you’ve got yourself some Awesome Harsha Chicken Spaghetti! This is four servings and four points for each serving. (the points are for all my Weight Watchers peeps out there) Hope you enjoy!

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