Sloppy Joe Spaghetti Cups
Adapted from
National Pasta Association
18 servings
| 8 ozs angel hair spaghetti, cooked and drained | 1/2 cup bell peppers, chopped | ||
| 1 whole egg | 3/4 tsp salt | ||
| 4 ozs light sour cream | 1 1/2 ozs sloppy joe sauce mix | ||
| 4 ozs cheddar cheese, shredded | 6 ozs tomato paste | ||
| 1 lb ground chicken breast skinless | 1 cup water | ||
| 1 cup onions, chopped |
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Preheat oven to 350. Prepare 18 standard muffin tins with cooking spray; set aside. In a mixing bowl, combine egg, sour cream, and half the cheese. Mix well. Add slightly cooled spaghetti; set aside. In a large skillet, cook chicken, onions, and bell until chicken no longer pink. Stir in salt, sloppy joe sauce mix, tomato paste, and water. Cook for ten minutes, or until heated through. Meanwhile, place 1/4 cup spaghetti mixture into each muffin tin. Press firmly into each tin. Spoon one tablespoon chicken mixture onto each and top each with some cheese. Bake for 20 minutes, or until heated through.
| Calories | 129 | %CFF | 25 % | |
| Total Fat | 4 g | Saturated Fat | 1 mg | |
| Protein | 10 g | Cholesterol | 32 g | |
| Carbohydrates | 13 g | Sodium | 332 mg | |
| Sugars | 2 g | Fiber | 0.9 g | |
|
2.7 WW Points | ||||
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