Directions:
- COOK spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water the last 3 minute.
- MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
- 4DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.78 Kcal (2398 kJ) | ||
| Calories from fat | 195.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.69g | 33% | |
|---|---|---|---|
| Cholesterol | 105.19mg | 35% | |
| Sodium | 618.71mg | 26% | |
| Potassium | 774.31mg | 16% | |
| Total Carbs | 60.34g | 20% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 37.78g | 76% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 3.1mg | 17% | |
| Calcium | 145.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 164.07 Kcal (687 kJ) | ||
| Calories from fat | 55.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 33% | |
|---|---|---|---|
| Cholesterol | 30.13mg | 35% | |
| Sodium | 177.23mg | 26% | |
| Potassium | 221.8mg | 16% | |
| Total Carbs | 17.28g | 20% | |
| Sugars | 1.03g | 14% | |
| Dietary Fiber | 1.86g | 26% | |
| Protein | 10.82g | 76% | |
| Vitamin C | 3.7mg | 21% | |
| Iron | 0.9mg | 17% | |
| Calcium | 41.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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