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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mildly spicy white sauce with chicken and spaghetti noodles. The recipe comes from Light and Tasty Magazine. Our family and guests have given this recipe a five star rating. This is a recipe I can hide the mushrooms from my husband. Ingredients:
6 ounces spaghetti |
1 lb boneless skinless chicken breast, cut into inch cubes |
3 teaspoons cajun seasoning |
2 cups mushrooms, sliced |
1 cup green pepper, chopped |
4 green onions, sliced thin |
2 garlic cloves, minced |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 cups fat-free half-and-half |
Directions:
1. Cook spaghetti.
2. Sprinkle chicken with cajun seasoning.
3. Coat skillet with non stick cooking spray.
4. Cook chicken in skillet until lightly browned and juices run clear, about 7 minutes.
5. Remove chicken from skillet and keep warm.
6. In the same skillet saute mushrooms, green pepper, onions and garlic, until almost tender.
7. In a bowl combine cornstarch, salt and pepper, and sprinkle over vegetables in skillet.
8. Cook and stir for 1 minute gradually adding in the half and half.
9. Bring to a boil on medium heat and cook til thickened.
10. Return chicken to skillet and heat though.
11. Pour over cooked and drained noodles.
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