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Spicy Chicken Spaghetti Recipe

Spicy Chicken Spaghetti Recipe photo by Taste of Home

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“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.

This recipe is:

Healthy

Quick

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Spicy Chicken Spaghetti Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

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

Directions

Cook spaghetti according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a nonstick skillet coated with cooking spray, cook chicken for 7-9 minutes or until lightly browned and chicken is no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, green pepper and onions until almost tender. Add garlic; cook 1 minute longer. Combine the 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 Facts 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.

Originally published as Spicy Chicken Spaghetti in Light & Tasty February/March 2006, p26

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed on Apr. 11, 2011 by karebeardancer

This was wonderful! I doubled it for our family and used angel hair pasta and more green onions and mushrooms. It's a keeper and going on my "short list" of recipe's!

Reviewed on Jul. 26, 2008 by keverwann

We used cabbage instead of bell pepper. It turned out yummy too!