Chicken Spaghetti
1/4 cup finely chopped onion
1 full cup (6 ozs) diced cooked chicken breast
1/2 cup (one 2.5 ounce jar sliced mushrooms, drained.
1/4 cup ( 1 ounce) sliced ripe olives
1-3/4 cups (one 14-1/2 ounce can) Italian stewed
tomatoes
1 (10-3/4 ounce) can Healthy Request Cream of
chicken soup
2 cups hot cooked spaghetti, rinsed and drained
1/4 cup (3/4 ounces) grated Kraft fat-free Parmesan cheese
In large skillet sprayed with butter-flavored cooking spray, saute onion for
5 minutes or just until tender. Add chicken, mushrooms, olives, stewed tomatoes, and chicken soup. Mix well to combine. Lower heat and simmer
for 10 minutes, stirring occasionally. For each serving, place 1/2 cup
spaghetti on a plate; spoon about 1 cup chicken mixture over spaghetti,
and sprinkle 1 tablespoon Parmesan cheese over top.
Serves 4 - Each serving equals:
HE: 1-3/4 Pr. 1-1/4 Ve. 1 Br, 1/4 Fa, 1/2 Sl, 5 OC
276 calories, 4 gm Fa. 20 gm Pr. 40 gm Ca, 916 mg So. 78 mg Cl, 4 gm Fi.
Diabetic: 2 Mt, 2 St. 1 Ve.
Hints: 1. If you don't have leftovers, purchase
a chunk of cooked chicken breast from
local deli.
2. 1-1/2 cups broken uncooked spaghetti
usually cooks to about 2 cups
I eat this over rigatoni or penne pasta. I omitted the olives and added garlic and a can of drained green beans. The beans were great to bulk it up some.
Catch Ya Later
Sarah
clwaterv2@aol.com
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