1 can (19 fl oz/540 mL) Italian-style diced tomatoes, undrained
2 small red peppers, chopped
1/3 cup tomato paste
3 cloves garlic, minced
220 g (2/3 of 340-g pkg.) whole wheat spaghetti, uncooked
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1/4 cup Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until each thigh is lightly browned on both sides.
Combine tomatoes, peppers, tomato paste and garlic; pour over chicken. Cover; simmer on medium-low heat 20 min. or until chicken is done (170°F), turning after 10 min. Meanwhile, cook spaghetti as directed on package, omitting salt.
Remove skillet from heat. Top chicken mixture with cheeses; cover. Let stand 5 min. or until mozzarella is melted.
Drain spaghetti; place on platter. Top with chicken and sauce.
Kraft Kitchen Tips!
Stir in 1/4 cup sliced black olives along with the peppers.
Since chicken thighs do not need long slow cooking times in order to tenderize them, they are more practical for quick weeknight dinners than other budget meat cuts.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 90 mg
Sodium 890 mg
Carbohydrate 58 g
Fibre 7 g
Sugars 11 g
Protein 37 g
4 servings, 1/4 recipe (488 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.