It is important that diabetics use only whole-grain pasta.
1 1/2 lbs boneless, skinless chicken breasts
4-oz uncooked whole-wheat spaghetti
1/2 can (10 3/4-oz size) low-fat cream of mushroom soup, undiluted
1/2 cup fat-free milk
1/2 tsp salt
1/4 tsp pepper
1 jar (2-oz) sliced mushrooms, drained
nonstick vegetable cooking spray
In a large skillet combine the chicken and enough water to cover it completely; cover and bring to a boil. Reduce the heat and simmer for about 20 minutes or until chicken is cooked through. Drain well. Chop chicken and set aside.
Meanwhile cook the spaghetti according to the package directions but omit any salt or butter. When spaghetti is tender, drain and set aside.
In a small saucepan combine the soup, milk, salt and pepper, stirring to blend. Over low heat, cook just until warm.
Coat a 12" x 8" x2" glass baking dish with nonstick cooking spray. Add the spaghetti to the dish. Layer the chicken, soup mixture, then mushrooms over the spaghetti. Bake in a 325 degree oven for 30 minutes or until heated through and bubbly.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.