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Here’s how to turn a plain plate of spaghetti into a great meal. By adding four ounces of chicken breast, you up the amount of protein from about 10 grams per serving to 46 grams. As is, the recipe delivers more than one cup of vegetables, but serve it with a side salad and you can fit in more nutrient-rich vegetables.
Ingredients:1 tablespoon olive oil
1 large skinless, boneless chicken breast half (about 8 ounces), cut in 1-inch chunks
1 can (14 1/2 ounces) crushed or chopped Italian-style tomatoes
1/2 cup canned mixed vegetables, drained
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cups freshly-cooked spaghetti
Preparation Time: Approximately 5 minutes
Cook Time: Approximately 20 minutes
Preparation:Heat the olive oil in a medium skillet over medium-high heat. Add the chicken, and brown on both sides. Reduce the heat to medium; add the tomatoes, mixed vegetables, garlic powder and pepper. Cover and simmer for 10 minutes until the chicken is cooked through. Serve over hot spaghetti.
Servings: 2
Nutritional Information Per Serving: Calories 480; Total fat 10g; Cholesterol 65mg; Sodium 760mg; Carbohydrate 59g; Fiber 5g; Protein 36g
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