CALORIES IN 1 CUP OF SPAGHETTI RECIPES

Name: One-Pot Chicken Spaghetti
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 lb uncooked spaghetti, broken in half; 1 carton (32 oz) Progresso™ chicken broth; 1/2 teaspoon salt; 2 cups shredded deli rotisserie chicken; 1 container (8 oz) cream cheese spread with jalapeño peppers; 1 cup shredded Mexican cheese blend (4 oz); 1 cup diced seeded tomato (1 medium); 2 tablespoons chopped fresh cilantro

ONE-POT CHICKEN SPAGHETTI RECIPE - PILLSBURY.COM

One-Pot Chicken Spaghetti Recipe - Pillsbury.com image

Say goodbye to dirty dishes! This twist on classic spaghetti is one of the easiest, tastiest quick dinners you will ever make. Rotisserie chicken cuts down on prep time while jalapeño cream cheese combined with Mexican cheeses and chicken broth gives the sauce its special flavor—and it’s all made in one pot. Oh, and did we mention it’s ready in just 30 minutes?

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

3/4 lb uncooked spaghetti, broken in half
1 carton (32 oz) Progresso™ chicken broth
1/2 teaspoon salt
2 cups shredded deli rotisserie chicken
1 container (8 oz) cream cheese spread with jalapeño peppers
1 cup shredded Mexican cheese blend (4 oz)
1 cup diced seeded tomato (1 medium)
2 tablespoons chopped fresh cilantro

Steps:

In 4-quart saucepan or Dutch oven, heat spaghetti, broth and salt just to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is almost completely absorbed.
Stir in chicken, cream cheese and shredded cheese; cook 3 to 4 minutes, stirring frequently, until cheese is melted and hot. .
Stir in tomato until well blended. Sprinkle with cilantro. Serve immediately

Nutrition Facts : Calories 780 , CarbohydrateContent 85 g, CholesterolContent 140 mg, FatContent 1 1/2 , FiberContent 5 g, ProteinContent 44 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 1690 mg, SugarContent 9 g, TransFatContent 1/2 g

CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...

Classic tomato spaghetti | Pasta recipes | Jamie Oliver ... image

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1 bunch of fresh basil
1 medium onion
2 cloves of garlic
1 kg ripe tomatoes or 2 x 400g tins of quality chopped tomatoes
olive oil
1 tablespoon red wine or balsamic vinegar
480 g dried wholewheat spaghetti
15 g Parmesan cheese

Steps:

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Nutrition Facts : Calories 316 calories, FatContent 3.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 13.1 g protein, CarbohydrateContent 62.7 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.2 g salt, FiberContent 11.1 g fibre

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ONE-POT CHICKEN SPAGHETTI RECIPE - PILLSBURY.COM

Say goodbye to dirty dishes! This twist on classic spaghetti is one of the easiest, tastiest quick dinners you will ever make. Rotisserie chicken cuts down on prep time while jalapeño cream cheese combined with Mexican cheeses and chicken broth gives the sauce its special flavor—and it’s all made in one pot. Oh, and did we mention it’s ready in just 30 minutes?
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A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
From jamieoliver.com
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1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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