Directions:
- Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
- Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
- Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.57 Kcal (1924 kJ) | ||
| Calories from fat | 247.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.45g | 42% | |
|---|---|---|---|
| Cholesterol | 38.05mg | 13% | |
| Sodium | 698.64mg | 29% | |
| Potassium | 455.01mg | 10% | |
| Total Carbs | 37.86g | 13% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 17.34g | 35% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 10% | |
| Calcium | 138.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 208.93 Kcal (875 kJ) | ||
| Calories from fat | 112.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 42% | |
|---|---|---|---|
| Cholesterol | 17.3mg | 13% | |
| Sodium | 317.62mg | 29% | |
| Potassium | 206.86mg | 10% | |
| Total Carbs | 17.21g | 13% | |
| Sugars | 3.04g | 27% | |
| Dietary Fiber | 1.11g | 10% | |
| Protein | 7.88g | 35% | |
| Vitamin C | 10.6mg | 39% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 10% | |
| Calcium | 62.8mg | 14% | |
* 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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