1

Start by boiling a large pot of salted water. Once boiling, add 8 ounces of spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

2

While pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and cook until translucent, about 3-5 minutes.

3

Add 3 cloves of minced garlic and 1 chopped bell pepper to the skillet. Sauté for another 2-3 minutes until the vegetables are softened.

4

Meanwhile, season the 2 pounds of chicken breast with salt and pepper. Place them in the skillet and cook for 5-7 minutes on each side until cooked through and no longer pink inside.

5

Once chicken is cooked, remove it from the skillet and shred it using two forks.

6

Return shredded chicken to the skillet and add 1 cup of BBQ sauce. Stir everything together for about 2-3 minutes until heated through.

7

Add the drained spaghetti to the skillet, toss to combine all the ingredients well, allowing the flavors to meld for another 2-3 minutes.

8

Serve hot, topping with 1 cup of shredded cheddar cheese and chopped green onions for garnish.

4-6

• Add different types of cheese like mozzarella for a gooey texture.
• Incorporate vegetables like zucchini or mushrooms for extra nutrients.
• Mix in some crushed red pepper for a spicy kick.

• Choose a high-quality BBQ sauce for a more flavorful dish.
• Add a splash of apple cider vinegar to the chicken for added tanginess.
• Don't overcook the spaghetti; you want it to hold its shape.

• fat: 15 grams
• protein: 45 grams
• calories: 550
• carbohydrates: 60 grams

This dish provides a balance of protein from chicken and carbohydrates from spaghetti, making it a filling meal, but should be enjoyed in moderation due to the calorie count.

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