Spicy Chicken Spaghetti
Light & Tasty
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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.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 25 min.
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 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.