Serving Size: 1/2 of recipe (about 2 1/2 cups)
PointsPlus® value 7*
We're unaffected by allegedly hunky movie vampires. Why? Because our love for garlic-loaded pasta leaves no room for daydreaming about undead suitors. Dig in and keep away both excess calories AND fanged individuals...
2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
8 oz. raw boneless skinless lean chicken breast cutlets
1/4 tsp. Italian seasoning
1/4 tsp. salt, divided, or more to taste
1/8 tsp. black pepper, or more to taste
20 asparagus spears, cut into 1-inch pieces
(about 2 1/2 cups)
1 cup sliced brown mushrooms
1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1 tsp. chopped garlic
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tbsp. reduced-fat Parmesan-style grated topping
Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you've got 'em. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked.
Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside.
Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.
Remove cover and add mushrooms, tomatoes, and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.
Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.
Add butter, remaining 1/8 tsp. salt, and sliced chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.
Add Parm-style topping and mix well. If you like, season to taste with additional salt and pepper. YUM!
MAKES 2 SERVINGS