“I keep on the lookout for recipes that serve two,” explains LaDonna Reed. “We’re also watching our fat grams, so this main course was a great find. Adjust the spice level by decreasing the Cajun seasoning,” she writes from Ponca City, Oklahoma.
INGREDIENTS
* 3 ounces uncooked spaghetti * 1/2 pound boneless skinless chicken breast, cut into 3/4-inch cubes * 1-1/2 teaspoons Cajun seasoning * 1 cup sliced fresh mushrooms * 1/2 cup chopped green pepper * 2 green onions, thinly sliced * 1 garlic clove, minced * 1 tablespoon cornstarch * 1/8 teaspoon salt * 1/8 teaspoon pepper * 1 cup fat-free half-and-half
SERVINGS 2 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 15 min. TOTAL 25 min.
DIRECTIONS
Cook spaghetti according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a nonstick skillet coated with nonstick cooking spray, cook chicken for 7-9 minutes or until lightly browned and juices run clear. Remove and keep warm. In the same skillet, saute mushrooms, green pepper, onions and garlic until almost tender. Combine cornstarch, salt and pepper; sprinkle over vegetables. Cook and stir for 1 minute. Gradually stir in half-and-half. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Drain spaghetti; top with chicken mixture. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 cup chicken mixture with 3/4 cup spaghetti equals 401 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 808 mg sodium, 53 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1 fat-free milk.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
