Like the title indicates, this spaghetti definitely has a kick that most spaghetti's are missing. This spaghetti not only has an array of goodies hidden in the sauce, has chicken to add to the substance, but also has a spice that is really pleasant amongst the other flavors. I made this dinner one night and Matt's initial response was: I hate olives. Blarrgh. But you know, when dinner was done he had eaten all his black olives, so I guess he didn't mind them too much. Then he asked if I'd make this recipe in the future. Maybe I broke his olive hatred?
Spicy Chicken Spaghetti
Ingredients
3 tbsp olive oil
6 boneless skinless chicken breasts
salt and pepper, to taste
24 oz spaghetti sauce with mushrooms
1 can petite diced tomatoes
1 red bell pepper, diced
4 jalapenos, diced
1 10-oz can sliced black olives
2 cups frozen corn
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground black pepper
16-oz spaghetti noodles
6 boneless skinless chicken breasts
salt and pepper, to taste
24 oz spaghetti sauce with mushrooms
1 can petite diced tomatoes
1 red bell pepper, diced
4 jalapenos, diced
1 10-oz can sliced black olives
2 cups frozen corn
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground black pepper
16-oz spaghetti noodles
Directions
1. Heat the olive oil in a skillet. Once the oil is hot add the chicken and season with salt and pepper. Cook until the juices run clear.
2. In a saucepan add the pasta sauce, tomatoes, red bell pepper, jalapenos, black olives, and corn. Bring to a boil. Once boiling season with garlic powder, onion powder, and ground black pepper. Add the chicken and cover and simmer for 15 minutes.
3. Cook the pasta according to the package directions. Drain.
4. Toss the pasta with the sauce.
2. In a saucepan add the pasta sauce, tomatoes, red bell pepper, jalapenos, black olives, and corn. Bring to a boil. Once boiling season with garlic powder, onion powder, and ground black pepper. Add the chicken and cover and simmer for 15 minutes.
3. Cook the pasta according to the package directions. Drain.
4. Toss the pasta with the sauce.
CALORIES: 393 calories
CHOLESTEROL: 23 milligrams
FAT: 10 grams
FAT: 10 grams
The vegetable dish, the green bean casserole, is a classic. I mean, it's based on a classic. For Thanksgiving every
year my mom makes the classic green bean casserole, consisting of cream of mushroom soup to give the green beans an unhealthy cream delicious. When it comes to Thanksgiving I could eat green bean casserole and mashed potatoes and whatever dessert there was and be in heaven. Oh wait, and the stuffing, I need that too.
But Thanksgiving lacks something my body has been craving, which is the health factor.
This green bean casserole provides a great side dish either for a Thanksgiving meal or just a normal day (like today!) The cornstarch adds the creaminess to the dish without all the actual cream. I'm going to suggest my family go with the lower cal style green bean casserole for Thanksgiving this year.
Green Bean Casserole
Ingredients
2 cups frozen green beans
4 oz sliced mushrooms
1 tbsp cornstarch
1/2 tsp ground mustard
3/4 cup chicken broth
1 tbsp Brummel&Brown
3/4 cup french fried onions
4 oz sliced mushrooms
1 tbsp cornstarch
1/2 tsp ground mustard
3/4 cup chicken broth
1 tbsp Brummel&Brown
3/4 cup french fried onions
Directions
1. In a greased baking dish, combine the beans and mushrooms. In a small bowl combine cornstarch and mustard; gradually stir in the broth until smooth. Pour over vegetables. Dot with butter. Bake uncovered at 375 for 25-30 minutes. Sprinkle with onions and bake 5 minutes longer.
CALORIES: 235 calories
CHOLESTEROL: 0 milligrams
FAT: 13 grams
FAT: 13 grams
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