Rich and creamy white chicken spaghetti


½ small tub of plain low fat cream cheese (my container size was: 250g)
1 tsp honey dijon mustard
2 chicken breasts
½ of one green pepper
¾ can of mushrooms
1 dash of milk (literally, not even ¼ cup!)

  1. Heat chicken in skillet with a drop of oil, cook until ¾ cooked
  2. Boil a large pot of water for spaghetti
  3. Mix in cream cheese, milk and honey dijon and cover your pan
  4. Once the chicken, and cream cheese mixture is almost all cooked, put in your mushrooms and green pepper
  5. By this time your spaghetti should be done. Strain noodles and serve immediately
Prep time: 10 minutes | Serves 4 | Cook time: 25 minutes | READY IN 35 MINUTES!


  1. This sounds like the perfect recipe for my family because we are not huge fans of red sauce. I love that you added vegetables to the recipe to give it a nice kick and flavor and nutrition.

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