Spaghetti with Chicken and Bell Peppers

Recipe

Spaghetti with Chicken and Bell Peppers

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1 out of 5 stars
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3 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 tbsp. Hy-Vee vegetable oil
    3 c. green bell pepper strips
    2 c. sweet red or yellow pepper strips
    1 c. sliced onion
    2 (14.5 oz each) cans Hy-Vee diced tomatoes, undrained
    1 (15 oz) can Hy-Vee tomato sauce
    1 (6 oz) can Hy-Vee tomato paste
    2 tbsp. Hy-Vee Hy-Vee Select red wine vinegar
    Salt and ground black pepper to taste
    8 oz. Hy-Vee long spaghetti, uncooked
    3 c. chopped cooked chicken
    2 tbsp. Hy-Vee grated Parmesan cheese

    Directions

    1. In a 5-quart saucepan, heat oil over medium heat. Add peppers and onion. Cook, stirring occasionally, until softened, about 10 minutes.
    2. Stir in tomatoes with juice, tomato sauce, tomato paste, vinegar and seasonings. Cook, uncovered, 15 to 20 minutes or until thickened, stirring occasionally.
    3. Meanwhile, cook pasta according to package directions. Drain.
    4. Add chicken to sauce and heat through.
    5. Toss together hot pasta and sauce. Sprinkle with cheese.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 50mg
    • Sodium: 540mg
    • Total Carbohydrates: 38g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 110%
    0%
    Iron 15%
    0%
    Calcium 6%