Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. Jeanne Holt, Mendota Heights, Minnesota.
Ingredients For Loaded Chicken Carbonara Cups Recipe
4 ounce Uncooked whole wheat spaghetti
1 Large egg, lightly beaten
5 ounce Frozen chopped spinach, thawed and squeezed dry
0.5 cup 2% cottage cheese
0.5 cup Shredded parmesan cheese, divided
0.25 teaspoon Lemon Pepper Seasoning
6 Bacon strips, cooked and crumbled, divided
0.5 cup Reduced fat reduced sodium condensed cream of chicken soup, undiluted
0.25 cup Reduced fat spreadable chive and onion cream cheese
1 cup Chopped cooked chicken breast
0.33333333333333326 cup Shredded Part Skim Mozzarella Cheese
0.25 cup Finely chopped oil packed sun dried tomatoes
Nutrition value
1795
calories per serving
73 g Fat123 g Protein155 g Carbs9 g FiberOther
Current Totals
73 g Fat
123 g Protein
155 g Carbs
9 g Fiber
MacroNutrients
Carbs
155 g
Protein
123 g
Fiber
9 g
Fats
Fat
73 g
Vitamins & Minerals
Calcium
1718 mg
Iron
14 mg
Vitamin A
4513 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
14 mg
Vitamin B6
1 mg
Vitamin B9
462 mcg
Vitamin B12
1 mcg
Vitamin C
61 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
286 mg
Manganese
3 mg
Phosphorus
1721 mg
Selenium
130 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
