INGREDIENTS
½ small tub of plain low fat cream cheese (my container size was: 250g)
1 tsp honey dijon mustard
2 chicken breasts
½ of one green pepper
¾ can of mushrooms
1 dash of milk (literally, not even ¼ cup!)
1 tsp honey dijon mustard
2 chicken breasts
½ of one green pepper
¾ can of mushrooms
1 dash of milk (literally, not even ¼ cup!)
DIRECTIONS
- Heat chicken in skillet with a drop of oil, cook until ¾ cooked
- Boil a large pot of water for spaghetti
- Mix in cream cheese, milk and honey dijon and cover your pan
- Once the chicken, and cream cheese mixture is almost all cooked, put in your mushrooms and green pepper
- By this time your spaghetti should be done. Strain noodles and serve immediately
Prep time: 10 minutes | Serves 4 | Cook time: 25 minutes | READY IN 35 MINUTES!
5 Comments
This sounds like the perfect recipe for my family because we are not huge fans of red sauce. I love that you added vegetables to the recipe to give it a nice kick and flavor and nutrition.
Looks delicious!