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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

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2 Servings
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.

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.

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

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