Ingredients

The following ingredients have 6 Servings
  • vegetable oil (to taste)
  • 1 Lb. boneless (skinless chicken breasts)
  • Montreal chicken seasoning (to taste)
  • 3 cloves garlic (minced)
  • 1 onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 medium-sized zucchini (sliced)
  • 1 can diced tomatoes (do not drain)
  • 1 pkg zesty Italian dry seasoning packet
  • 1 1/2 tsp. dried basil
  • Kosher salt and ground black pepper (to taste)
  • 1/2 c. chicken broth
  • 1/4 c. skim milk
  • 1/3 c. Parmesan cheese
  • 3 oz. light cream cheese (or 4 wedges of skinny cow creamy Swiss)
  • 1 Lb. pkg. spaghetti (prepared)

Instruction

  • Heat a little vegetable oil in a large skillet. Cut chicken into pieces and add to oil. Sprinkle chicken with Montreal chicken seasoning, to taste.
  • When chicken is cooked through, remove from skillet and set aside.
  • Wipe skillet clean with a paper towel (or two) and add a little more oil to the skillet. When oil is hot again, add garlic, onion, peppers, and zucchini.
  • Saute vegetables until they become bright and tender.
  • Return chicken to skillet along with diced tomatoes. Stir in Italian seasonings, basil, salt and pepper.
  • Add chicken broth and simmer for a minute or two.
  • Add milk, Parmesan cheese, and cream cheese-- stir until cream cheese is completely melted and mixed in.
  • Drain spaghetti and add to skillet. Toss until well combined. Serve immediately.