Summer Skillet Pasta

Ingredients

• vegetable oil, to taste
• 1 Lb. boneless, skinless chicken breasts
• Montreal chicken seasoning (to taste)
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1-2 medium-sized zucchini, sliced
• 1 can diced tomatoes (do not drain)
• 1 pkg. zesty Italian dry seasoning packet
• 1 1/2 tsp. dried basil
• Kosher salt and ground black pepper, to taste
• 1/2 c. chicken broth
• 1/4 c. skim milk
• 1/3 c. Parmesan cheese
• 3-4 oz. light cream cheese (or 4 wedges of skinny cow creamy Swiss)
• 1 Lb. pkg. spaghetti, prepared

Instructions

• Heat a little vegetable oil in a large skillet. Cut chicken into pieces and add to oil. Sprinkle chicken with Montreal chicken seasoning, to taste.
• When chicken is cooked through, remove from skillet and set aside.
• Wipe skillet clean with a paper towel (or two) and add a little more oil to the skillet. When oil is hot again, add garlic, onion, peppers, and zucchini.
• Saute vegetables until they become bright and tender.
• Return chicken to skillet along with diced tomatoes. Stir in Italian seasonings, basil, salt and pepper.
• Add chicken broth and simmer for a minute or two.
• Add milk, Parmesan cheese, and cream cheese-- stir until cream cheese is completely melted and mixed in.
• Drain spaghetti and add to skillet. Toss until well combined. Serve immediately.