It was so EASY!
It is a keeper!
The only changes I made were omitting the dried basil because I didn't have any and I used Mrs. Dash chicken seasoning instead of the Montreal chicken seasoning because that is what I had and it is salt free. I chose not to add any additional salt since I felt the canned diced tomatoes and the italian seasoning added more than enough.
Also, only because I am cheap, did not add the yellow pepper because it was $1.98... I think it was fine without it but when they are cheaper I am sure I will throw it in and find out what I have been missing!
Oh. And I didn't wipe out the skillet with a napkin as instructed. I'm a Rebel.
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.