Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee vegetable oil | ||
| 3 c. green bell pepper strips | ||
| 2 c. sweet red or yellow pepper strips | ||
| 1 c. sliced onion | ||
| 2 (14.5 oz each) cans Hy-Vee diced tomatoes, undrained | ||
| 1 (15 oz) can Hy-Vee tomato sauce | ||
| 1 (6 oz) can Hy-Vee tomato paste | ||
| 2 tbsp. Hy-Vee Hy-Vee Select red wine vinegar | ||
| Salt and ground black pepper to taste | ||
| 8 oz. Hy-Vee long spaghetti, uncooked | ||
| 3 c. chopped cooked chicken | ||
| 2 tbsp. Hy-Vee grated Parmesan cheese |
Directions
- In a 5-quart saucepan, heat oil over medium heat. Add peppers and onion. Cook, stirring occasionally, until softened, about 10 minutes.
- Stir in tomatoes with juice, tomato sauce, tomato paste, vinegar and seasonings. Cook, uncovered, 15 to 20 minutes or until thickened, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Drain.
- Add chicken to sauce and heat through.
- Toss together hot pasta and sauce. Sprinkle with cheese.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 540mg
- Total Carbohydrates: 38g
- Protein: 22g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 110%
0%
Iron 15%
0%
Calcium 6%