Hearty Chicken Baked Pasta

Organ and tissue transplantation and donationDiseases and conditionsDiet and nutritionKidney transplantationDiabetesDiet and meal planningCKD diet
Hearty Chicken Baked Pasta: Creamy, cheesy baked pasta with tender chicken, bell peppers, and celery. A comforting, low-sodium meal.
Meal TypeDinner, Lunch, Main course 
DietsLow calorie, Low fat, Low phosphorus, Low potassium, Low sodium, Nut free 
Ingredients
Yield:
Serves 10
  • 1 can low sodium cream of mushroom soup
  • ½ stick butter (salted)
  • ½ large green bell pepper
  • ½ large onion
  • 2 large celery stalks
  • 4 chicken thighs, skinless
  • ¼ tsp, ground black pepper
  • 1 cup, chopped or sliced tomato
  • ½ cup shredded American or cheddar cheese, non-fat
  • 1 lbs spaghetti
Hearty Chicken Baked Pasta
Directions
Prep: 30 min, Cook: 30 min, Total: 1 hr
  1. Dice onion, and chop green pepper and celery. Remove bone and skin from chicken. Cook chicken in a covered pot with bell pepper, butter, onions, celery, and pepper
  2. Remove chicken, let cool and shred
  3. Add tomatoes and mushroom soup
  4. Boil 1 box spaghetti in the pot, do not drain
  5. Preheat oven to 350*F
  6. Pour contents of pot into large baking dish; add back shredded chicken
  7. Cover with cheddar cheese
  8. Bake for 10-20 minutes until cheese is melted and bubbling.
Nutritional Information
  • Calories 317
  • Carbohydrates 38 g 
  • Dietary Fiber 2.3 g
  • Protein 16 g
  • Fat 11 g
  • Saturated Fat 5 g
  • Sodium 277 mg
  • Potassium 304 mg
  • Calcium 76 mg
  • Phosphorus 197 mg