Adapted from Quick Cooking Magazine 2001

  • 7 ozs spaghetti, cooked
  • 1 lb ground chicken breast skinless
  • 1/2 cup onions, chopped
  • 16 ozs canned dark red kidney beans, rinsed and drained
  • 14 1/2 ozs canned diced tomatoes, undrained
  • 1/3 cup water
  • 1 1/4 ozs chili seasoning mix
  • 2 tbsps Parmesan cheese, grated
  • 1/4 cup mozzarella cheese, shredded
In a large saucepan, cook chicken and onions until chicken is no longer pink. Stir in spaghetti, kidney beans, diced tomatoes, water, chili seasoning, and parmesan cheese. Mix well and bring to a boil. Sprinkle with remaining cheese.
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Posted: 6/13/2019
Pasta, Rice, & Grains
Rated by 0 users (0.00)
WW Points* : 3.47
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 201
Calories from Fat 29 (14%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 34g 11%
Sodium 517mg 22%
Potassium 0mg 0%
Total Carbohydrate21g 7%
Dietary Fiber 5g 20%
Sugars 3g
Protein 18g 20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.