Skinny Chicken Spaghetti
A delicious version of Chicken Spaghetti with loads of delicious flavor but less of the fat.
Course: Main Course
Cuisine: American
Author: Catherine's Plates
- 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)
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.