Those of who you hail from the barren northlands may not have heard of chicken spaghetti but it is a nostalgia-heavy dish for me. It gives me the warm-and-fuzzies, it makes me think about my great-grandmother, the whole nine yards. bikesbrainsbarbells once suggested having a dinner party where everyone brought a dish from their home turf and this would probably be it for me (however, quality Tex Mex or barbecue, or icebox pie, might be close contenders).
Anyways, if you check out Ree Drummond (The Pioneer Woman)’s recipe you’ll see it is heavy on the macros (all of them) and contains canned condensed soups that are, well, a little creepy. So here is my attempt to improve upon both of those things.
Make a creamy mushroom soup thing by cooking 1-2 large finely diced onions and as many finely diced cloves of garlic as you like in 1 TB of olive oil til they become very soft and brown. Then add 16 oz of roughly chopped mushrooms and some liquid and allow them to cook for a very long time (preferably as long as you prepare the other stuff). Before you add this to the casserole, mix in 1 c nonfat plain greek yogurt and ½ c low-fat or nonfat sour cream, salt, thyme (or rosemary) and black pepper. (Note: I actually make half this much and wish I had doubled or tripled it, so my recommendations here reflect that.)
Take 4 large chicken breasts and cook them as in the original recipe by boiling them in water about 30 minutes. When you’re done, remove the chicken to shred it and cook a box of spaghetti (I used a high-fiber kind) in the same water.
When the spaghetti is done and you have drained it, combine it with the shredded chicken, the mushroom soup base, half a finely diced onion, a finely diced red and green bell pepper, salt, black pepper and red pepper (or cayenne). The original recipe recommends mixing some shredded cheddar cheese into the casserole and baking it with some on top, but I chose to add my cheese at the end to control how much fat is in a serving.
Verdict: massively tasty, just not creamy enough. I’ll fix that when I try this again next week!
Macros for 1/6 of the whole recipe (sans the 1 oz of low-fat cheddar I ate mine with): 452.2 kCal, 5.8 g fat, 53.9 g carbs, 46 g protein, 8.3 g fiber.