8 oz. spaghetti, uncooked
1 1/2 c. stir-fry vegetables, frozen, deluxe
cooking spray
1 1/4 lb. chicken breast, boneless, skinless, cut into strips
1 can diced tomatoes, undrained, no salt added, 14.5 oz
1/4 c. Italian dressing, zesty, fat free
4 oz. mushrooms, sliced
4 oz cream cheese, fat free
1/4 c. Parmesan cheese
Cook spaghetti as directed, add stir fry vegetables to the cooking water for the last 3 minutes. Cook chicken in large skillet sprayed with cooking spray on medium-high heat for about 6 minutes; stir occasionally. Stir in tomatoes and dressing; bring to a boil. Reduce heat to medium; add mushrooms; simmer 4 minutes; stir occasionally. Add cream cheese; cook and stir until cheese is melted and blended. Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.
Makes 6-1 1/2 c. servings.
Nutrition Information: 300 calories; 4 g fat; 50 mg cholesterol; 660 mg sodium; 35 g carbohydrates; 2 g fiber; 29 g protein.