Creamy Spaghetti with Veggies and Chicken


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.

Serves 2

One Response to “Creamy Spaghetti with Veggies and Chicken”


  1. It’s a hit! « Get Healthy With Heather - January 13, 2010

    […] The recipe I made sure to write down before it escaped my brain was creamy spaghetti with veggies and chicken: […]

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