Directions:
- Cut chicken breast into 1 inch pieces and sprinkle with salt. Dredge in flour. Brown chicken pieces in melted butter in a dutch oven. Remove and set aside.
- In same saucepan, saute onion, celery and garlic. Add chicken pieces, carrots, sliced squash, tomato sauce, diced tomatoes, sugar and 1 1/2 cups of water.
- Cover and simmer on low heat for 30 to 40 minutes. In another saucepan boil spaghetti noodles in salted water until done. Drain.
- Serve chicken and vegetable mixture over spaghetti noodles. Serve with crusty bread.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.17 Kcal (2052 kJ) | ||
| Calories from fat | 210.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 133.5mg | 44% | |
| Sodium | 2172.42mg | 91% | |
| Potassium | 767.94mg | 16% | |
| Total Carbs | 37.24g | 12% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 35.98g | 72% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 39.5mg | 219% | |
| Calcium | 126.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 59.2 Kcal (248 kJ) | ||
| Calories from fat | 25.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 36% | |
|---|---|---|---|
| Cholesterol | 16.12mg | 44% | |
| Sodium | 262.35mg | 91% | |
| Potassium | 92.74mg | 16% | |
| Total Carbs | 4.5g | 12% | |
| Sugars | 0.67g | 22% | |
| Dietary Fiber | 0.49g | 16% | |
| Protein | 4.35g | 72% | |
| Vitamin C | 1mg | 13% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 4.8mg | 219% | |
| Calcium | 15.3mg | 13% | |
* 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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