Rotel Cheesy Chicken spaghetti




Yields 4 servings

Each serving provides 
1 Leaner
1/2  Healthy Fat
3 Green
2 3/4 Condiment

1  1/2  cup lite Bertolli Alfredo sauce
1 cup Rotel tomatoes
18 oz. cooked chicken breast 
1 cup low fat unsweetened almond milk
4 cups spaghetti squash
1/2 teaspoon red pepper flakes
1 cup diced red peppers
1 cup reduced-fat cheese


I cooked my chicken in a crock pot ahead of time and then shredded it. You can use rotisserie chicken and shred if desired. 

Spaghetti Squash

1. Preheat oven to 400 degrees and line baking sheet with foil.

2. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.

3. Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes.

4. Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.

Cheesy sauce 
In a sauce pan add your Lite Bertillo sauce, red pepper flakes, shredded cheese, Rotel tomatoes and almond milk. Warm up till blended and cheese is melted. 
In a frying pan spray a couple squirts of non stick spray and add your red peppers to sauté slightly. Add your shredded chicken and spaghetti squash and pour over all your Rotel cheese sauce. Warm up and serve. 

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