This is a great, light skillet pasta I came up with the other night when I wanted a pasta that was creamy but not heavy. This has no heavy cream, no butter, and only a minimal amount of oil… but TONS of flavor. When I made this pasta I actually used the Skinny Cow Creamy Swiss to cut even more calories but of course cream cheese is a little easier to come by. It turned out way better than I had hoped! You are going to love this. I don’t know if I will ever go back to alfredo again!
Summer Skillet Pasta
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
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.