Ingredients
- 8 ounces spaghetti broken in half
- 1 tablespoon butter
- 1 onion finely diced
- 1 green bell pepper diced
- 8 ounces white mushrooms diced
- 16 ounces boneless, skinless chicken breast cut into bite-sized pieces
- 15 ounces canned petite diced tomatoes drained well
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- pepper to taste
- 1/2 cup low-fat plain yogurt
- 1/2 cup cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- paprika (optional)
Recipe Description
I almost called this pizza spaghetti casserole because it smells like pizza to me when the onions, bell peppers, and mushrooms are sautéing. It doesn’t have a tomato sauce base though, so that might have been misleading. I think we can all agree that this made-from-scratch version is a bit more wholesome and high class, and it tastes even better!
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