Creamy Tomato and Chicken Spaghetti

Categories: Entrées, Pastas


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Recipe Information

Serving Size

½ c


Makes 6 servings

Nutrition Information

One serving is 300 calories, 4 g fat, 50 mg cholesterol, 660 mg sodium, 35 g carbohydrates, 2 g fiber, and 29 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 8 oz Spaghetti, uncooked
  • 1 ½ c Stir-fry vegetables, frozen, deluxe
  • Cooking spray
  • 1.25 lb Chicken breast, boneless, skinless, cut into strips
  • 1 can Diced tomatoes, un-drained, no salt added (14.5 oz)
  • ¼ c Italian dressing, zesty, fat-free
  • 4 oz Mushrooms, sliced
  • 4 oz Cream cheese, fat-free
  • ¼ c Parmesan cheese


  1. COOK spaghetti as directed, ADD stir-fry vegetables to the cooking water for the last 3 minutes.
  2. COOK chicken in large skillet sprayed with cooking spray on medium-high heat for about cook 6 minutes, STIR occasionally.
  3. STIR in tomatoes and dressing, bring to boil. REDUCE heat to medium, ADD mushrooms, simmer 4 minutes. STIR occasionally.
  4. ADD cream cheese, cook and STIR until cheese is melted and blended.
  5. DRAIN spaghetti mixture, PLACE in large bowl. ADD chicken mixture, TOSS to coat.
  6. SPRINKLE with parmesan cheese.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit