Chicken and Pepper Pizza
8 ounces spaghetti
6 tablespoons chicken broth
1 medium onion -- sliced
1 medium red bell pepper -- cut into strips
1 medium yellow bell pepper -- cut into strips
1 teaspoon minced garlic
1 pound boned and skinned chicken breast halves -- cut into 3.5x.5" strips
1 tablespoon fresh tarragon -- OR 1/2 tablespoon dried tarragon
1/4 teaspoon cracked black pepper
3/4 cup evaporated skim milk
1 cup shredded low fat mozzarella cheese
1/4 cup Parmesan cheese -- freshly grated
Cook the pasta according to package directions. Drain; keep warm. In a large skillet, heat the chicken broth. Add the onion, red and yellow peppers and garlic. Cook over medium-high heat 2 to 3 minutes until tender crisp. Remove the vegetables. Set aside and reserve the juices. Add the chicken strips, tarragon and black pepper to the skillet. Cook and stir 7 to 9 minutes or until chicken is done. Add the cooked vegetables, evaporated skim milk, mozzarella and Parmesan cheeses to the chicken mixture; stir well. Reduce the heat to medium low and cook until heated through; do not boil. Toss the chicken mixture with the reserved pasta and serve immediately.
Yield: 6 servings
1 serving = 353 calories, 8g fat
Submitted by Tae Bo Master
Low-Fat Dishes
Poultry Dishes
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