CHICKEN MUSHROOM SPAGHETTI

I use angel hair or thin whole-wheat pastas without raising my blood sugar. You use what works for you. My brother-in-law prefers veggie pastas which work for him. Use your favorite low/no carb pasta if desired. ;It is important that diabetics not use regular pasta (remember this when eating out!).

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

Grated Parmesan for garnish, if desired

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. 

 

 Note: File Photo