Easy Chicken Spaghetti
Apricot-Pistachio Salad
Wine Recommendation
Robert Mondavi Private Selection Pinot Noir
Ingredients
- 3 oz veggie spaghetti
- ½ lb ground chicken (or use ground turkey or lean ground beef)
- 1 cup sliced mushrooms
- 1 tsp olive oil
- ½ tsp Italian seasoning
- ⅛ tsp salt
- 1 clove garlic, minced
- ¾ cup marinara sauce
- 2 Tbsp freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, combine chicken, mushrooms, and oil in a large skillet; sprinkle with seasoning and salt. Cook over medium-high heat 10 minutes or until chicken is browned and crumbly.
- Add garlic and marinara to skillet; reduce heat to medium, and cook 4 minutes or until thoroughly heated and chicken is done. Serve over pasta. Sprinkle with cheese.
Side Dish Ingredients
- 1 (5-oz) pkg spring mix
- 3 Tbsp chopped dried apricots
- 2 Tbsp chopped pistachios
- 2 Tbsp lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
446
|
135
|
581
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 35 | 15 | 50 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 675 | 214 | 889 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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