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Prep 25min
Total25min
Ingredients8
Servings4
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Ingredients
8
oz. uncooked spaghetti
1
(7.25-oz.) jar roasted red bell peppers, well drained
1 1/4
cups skim milk
1
tablespoon all purpose flour
1/4
teaspoon salt
4
boneless skinless chicken breast halves
1/2
teaspoon garlic-pepper blend
1
teaspoon olive oil
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Steps
1
Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.
3
Sprinkle chicken evenly with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 4 to 5 minutes on each side or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.
4
Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Stir in oil. Serve sauce over chicken and spaghetti.
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Sprinkle each serving of this pasta dish with freshly grated Parmesan cheese, then add a fresh basil leaf or chopped fresh parsley.
Steamed broccoli florets are a colorful and nutritious accompaniment to this pasta recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
410
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
180mg
8%
Total Carbohydrate
50g
17%
Dietary Fiber
2g
8%
Sugars
6g
Protein
37g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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