Skinny Chicken Spaghetti
A delicious version of Chicken Spaghetti with loads of delicious flavor but less of the fat.
Equipment
- large pot
- large skillet
Ingredients
- 1 (12-16oz) regular or angel hair spaghetti cooked per package instructions and drained (I boil pasta with 1 TBS salt for flavor.)
- 1 lb boneless, skinless chicken breast cut into bite size pieces
- 1 1/2 medium green bell peppers, chopped (use other colors if you wish)
- 1 medium red or yellow onion, chopped
- salt & pepper to taste
- 1/4 cup green salsa verde (or try your favorite red salsa)
- 1/4 cup water
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 cup pepper jack cheese, shredded (or try Monterey jack)
- 1/2 cup sharp cheddar cheese, shredded
- 1 cup fat-free half & half (this is optional if you want more creaminess)
Instructions
- In a large pot, cook spaghetti per instructional on back of package. I cook the spaghetti with 1 TBS of salt to season the pasta. DRAIN and coat pasta with a drizzle of olive or avocado oil and set aside in the same pot.
- In a large skillet add 2 TBS of olive or avocado oil and bring to a sizzle over medium high heat. Add cut chicken pieces and season with salt and pepper. Allow to brown for 4 minutes on one side then flip over and brown on the other side. We are not cooking all the way through at this time, just browning the chicken.
- Remove chicken from pan. Add in chopped bell peppers and onions and saute for a few minutes to soften. Add in minced garlic and cook for an additional 30 seconds while stirring. Add in salsa, water, black pepper, salt, paprika, garlic powder. Simmer for 2 minutes. Stir in the cheeses and half n half. Add back the chicken and cook for 5 minutes until chicken is cooked through and tender.
- Turn off heat and stir in cooked and drained spaghetti. Enjoy.
