3 chicken breast halves, boned, skinned, and diced
2 tbsp thinly sliced green onion
1 cup thinly sliced mushrooms
1/4 to 1/2 tsp red pepper flakes or to taste
2 1/2 cups defatted chicken broth
1 tbsp minced fresh sage (or dried/fresh basil)
1/2 cup lite evaporated milk w/1 tbsp cornstarch
3 tbsp nonfat sour cream
salt and pepper to taste
8 oz spaghetti, cooked and drained
1/4 cup roasted tomatoes
Instructions
Squeeze roasted garlic from cloves and set aside. In a nonstick pan that has been sprayed
with olive oil spray, saute chicken over medium-high heat for 5 minutes, or until done.
Remove chicken to a plate. Saute green onion, mushrooms, tomatoes and red pepper flakes
in 1/2 cup of the broth until liquid evaporates. Add sage, remaining 2 cups of broth and
roasted garlic and cook over low heat for 5 minutes. Add chicken and cook 5 minutes more.
Remove from heat and stir in cornstarch mixture, sour cream and salt and pepper to taste.
Return pan to heat and cook over very low heat until sauce begins to thicken.
Bring water to a boil, add pasta, and cook until al dente. Drain and pour chicken and sauce
over spaghetti and serve.
Originally Submitted
5/3/2010
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