1 ½ lbs boneless skinless chicken breast
1 tablespoon light olive oil
1 medium white or yellow onion
8 ounces uncooked whole wheat vermicelli spaghetti
2 ounces shredded Parmesan cheese
¼ teaspoon course ground pepper
½ teaspoon Italian seasoning (basil, oregano, etc.)
2 cloves garlic minced
1 cup chicken stock (cold)
1 - 1½ tablespoons corn starch
6 ounces low-fat sour cream
Cut chicken into bite-sized squares. Saute in small amount of olive oil over medium to medium-low heat. Dice onion and add to chicken. Add garlic, Italian seasonings and pepper. Cook until the chicken is thoroughly done.
Add the corn starch to the chicken stock, mix well, and add it to the chicken. Simmer on low heat for about 5 minutes. Fold in the sour cream and shredded Parmesan cheese and remove it from heat.
Cook the spaghetti according to the package instructions. Drain and top individual servings with Chicken Alfredo. Sprinkle with more Parmesan cheese if desired.
Nutritional Information: Per Serving: 358 Calories; 8g Fat (19.6% calories from fat); 37g Protein; 35g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 617mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Originally posted 11/12/07
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