Kid-Friendly
Chicken and Cheddar Spaghetti
Spinach Chopped Salad with Ranch
Ingredients
- 4 oz whole-grain spaghetti
- ⅓ cup chopped onion
- 1 clove garlic, minced
- ½ tsp olive oil
- ¾ cup undrained no-salt-added diced tomatoes
- 1½ tsp Worcestershire sauce
- 1½ tsp Italian seasoning
- 1 cup chopped rotisserie chicken
- ½ cup shredded reduced-fat sharp Cheddar cheese
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions, omitting salt and fat.
- Cook onion and garlic in hot oil in a nonstick skillet over medium-high heat 3 minutes.
- Add tomatoes, Worcestershire sauce and Italian seasoning; bring to a boil. Reduce heat, and simmer 8 minutes.
- Combine hot cooked pasta, tomato sauce, chicken and ¼ cup cheese. Spoon into a small baking dish coated with cooking spray. Sprinkle with ¼ cup cheese.
- Bake 12 minutes or until bubbly.
Side Dish Ingredients
- 3 cups baby spinach
- 2 Tbsp chopped red bell pepper (or use green bell pepper)
- 1 small carrot, chopped
- ¼ cup light Ranch dressing
Side Dish Instructions
- Combine spinach, bell pepper and carrot in a salad bowl; drizzle with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
430
|
110
|
540
|
Portion Control Meal Plan
This recipe selected from the eMeals Portion Control Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
