Fructose Free Classic Chicken Spaghetti
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Learn more →Ingredients
6 servings
For the chicken
- 2 lbs bone-in, skin-on chicken breasts or thighs
- 1 tsp salt
- ½ tsp black pepper
For the pasta
- 12 oz spaghetti
For the sauce
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
Ingredient notesA serving of up to about half a cup of diced tomatoes with green chilies is low in fructose. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid diced tomatoes with green chilies, please tap it and change its rating to Red.
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid rotel tomatoes with green chili, please tap it and change its rating to Red.
- 1 cup reserved chicken poaching broth
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 2 cups shredded cheddar cheese, divided
- 4 oz cream cheese, cubed and softened
- salt and pepper to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the chicken in a large pot and cover with cold water by 2 inches. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) at the thickest part not touching bone, about 20–25 minutes. Transfer the chicken to a cutting board and reserve 1 cup of the poaching broth. Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
- 2
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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