Ingredients
3 ounces uncooked spaghetti1/2 pound boneless skinless chicken breast, cut into 3/4-inch cubes1-1/2 teaspoons Cajun seasoning1 cup sliced fresh mushrooms1/2 cup chopped green pepper2 green onions, thinly sliced1 garlic clove, minced1 tablespoon cornstarch1/8 teaspoon salt1/8 teaspoon pepper1 cup fat-free half-and-half
Preparation
Cook spaghetti according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a nonstick skillet coated with cooking spray, cook chicken for 7-9 minutes or until lightly browned and chicken is no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, green pepper and onions until almost tender. Add garlic; cook 1 minute longer. Combine the cornstarch, salt and pepper; sprinkle over vegetables. Cook and stir for 1 minute. Gradually stir in half-and-half. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
Return chicken to the pan; heat through. Drain spaghetti; top with chicken mixture.
