Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz spaghetti
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup shredded sharp cheddar cheese
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- ¼ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Cook seasoned chicken breasts until golden brown (6–7 minutes per side), then remove.
- In the same skillet, sauté bell peppers and onions until soft (about 5 minutes).
- Add cream of chicken soup, chicken broth, and garlic powder; stir well to create a creamy sauce.
- Cook spaghetti according to package directions until al dente; drain and add to the skillet, mixing thoroughly.
- Sprinkle shredded cheddar cheese into the hot mixture; stir until melted.
- Season with salt, pepper, and dried Italian herbs before serving hot with Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg