1/2 TBSP olive oil
1 small zucchini, diced
1/2 portobello mushroom, diced
1/2 cup red onion, diced
1 TBSP whole wheat flour
2 TBSP tomato paste
1/2 cup milk (I used original rice dream)
2 ounces fresh mozarella
1 ounce blue cheese, crumbled
4 ounces whole wheat spaghetti, cooked to al dente
6 ounces chicken breast, roasted and diced
sea salt and pepper to taste
In a large skillet at medium heat add the olive oil. Add the zucchini, onion and mushroom and saute until the vegetables are soft, about 7-8 minutes. Sprinkle the flour over the veggies and stir to cook for 1 minute.
Add the tomato paste, milk and cheeses and continue to stir all until the cheese melts. Once the mixture is creamy add the cooked/drained spaghetti and diced chicken breast. Season with sea salt and pepper to taste.