Greek Spaghetti
From jaeleepoms 18 years ago
- 25 minutes to make
- Serves 10
I found this while searching for some other recipes - have yet to try, but it sounds like a good change-up. I bet this would be really good with some fresh lemon juice and chopped artichoke hearts.
Ingredients
- 1 package (16 ounces) spaghetti, broken into 2-inch pieces shopping list
- 4 cups cubed cooked chicken breast shopping list
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry shopping list
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted shopping list
- 3/4 cup reduced-fat mayonnaise shopping list
- 3/4 cup reduced-fat sour cream shopping list
- 3 celery ribs, chopped shopping list
- 1 small onion, chopped shopping list
- 1/2 cup chopped green pepper shopping list
- 1 jar (2 ounces) diced pimientos, drained shopping list
- 1/2 teaspoon salt-free lemon-pepper seasoning shopping list
- 3 tablespoons all-purpose flour shopping list
- 1-1/3 cups fat-free milk shopping list
- 1 teaspoon chicken bouillon granules shopping list
- 1 cup (4 ounces) shredded part-skim mozzarella cheese shopping list
- 1/2 cup soft bread crumbs shopping list
- 1/4 cup shredded parmesan cheese shopping list
How to make it
- Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper.
- In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well.
- Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
- Nutrition Facts: 1-1/3 cups equals 442 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 565 mg sodium, 49 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 2 fat, 1 vegetable.
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