Skillet Chicken Tetrazzini


4 ounces dried whole grain thin spaghetti or spaghetti, break in half before cooking

2 cups onions, chopped

1½ cups zucchini, chopped

1 cup red sweet pepper, chopped

1 (15 oz) jar Light Classico Creamy Alfredo Sauce, see shopping tips

1¼ cups chicken, cooked and diced, see shopping tips

¼ cup Parmesan cheese, grated

3 tablespoons nonfat milk


1. Cook the spaghetti according to package directions, except omit the cooking oil and salt. Cook al dente, about 5 minutes. Drain well and rinse in cold water. Set aside.

2. Meanwhile, in a microwave safe bowl, add the zucchini, onions and red bell pepper. Cook for about 4-5 minutes, until onions are soft.

3. In a large nonstick pan, add cooked vegetables, Alfredo sauce, chicken, pasta, Parmesan cheese, milk and season with a little black pepper. Mix together well over med-high heat. Turn heat down and simmer, stirring often for about 5-8 minutes, until heated through.

4. Serve immediately. Store any leftovers in refrigerator. You might need to add a little more nonfat milk to thin before reheating in microwave. This recipe freezes great too.

Makes 4 generous servings (each serving about 1¾ cups)