Chicken Spaghetti ~ Low Fat

Ingredients

Low Fat Chicken Spaghetti

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• 4 boneless, skinless whole chicken breasts, cut into strips
• 2 green bell peppers, cut in strips
• 10 cherry tomatoes, cut in half
• 1 (8-oz) bottle low fat Italian salad dressing
• Cooked spaghetti

Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunchy. Add salad dressing and simmer for about 10 minutes. Add tomatoes during the last 5 minutes, just to heat them. Serve over hot spaghetti.

Procedure

Sissy's Chicken Spaghetti

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• 1 lb. boneless, skinless chicken breasts
• 1 lb. angel hair pasta
• 1 can Cream of Chicken soup
• 1 lb. Mexican or regular Velveeta cheese
• 1 can rotel tomatoes

Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when done. Cook pasta in remaining broth, drain after done.

Cut chicken into small, bite size pieces. Cut cheese into small chunks and melt in a sauce pan with the Cream of Chicken soup. Combine in a large pan; the cheesy soup mix, chicken, pasta, and rotel tomatoes. Heat through for about 2 minutes and serve.

Serving Information

• Serves:
• Fat: g
• Calories: