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Bruschetta-Topped Chicken & Spaghetti Recipe

Bruschetta-Topped Chicken & Spaghetti Recipe

I'm always looking for ways to "lighten up" recipes. I consider this dish a healthier version of the classic. It's so full of flavor, you'll think you're cheating on your diet. —Susan Wholley, Fairfield, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 8 ounces uncooked whole wheat spaghetti
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon pepper
  • 1 cup prepared bruschetta topping
  • 1/3 cup shredded Italian cheese blend
  • 2 tablespoons grated Parmesan cheese

Directions

  • 1. Preheat broiler. Cook spaghetti according to package directions; drain. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat 5-6 minutes on each side or until no longer pink.
  • 2. Transfer to an 8-in.-square baking pan. Spoon bruschetta topping over chicken; sprinkle with cheeses. Broil 3-4 in. from heat 5-6 minutes or until cheese is golden brown. Serve with spaghetti. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1 cup spaghetti equals 431 calories, 10 g fat (4 g saturated fat), 87 mg cholesterol, 641 mg sodium, 47 g carbohydrate, 8 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.