2 bags Skinny Dip Spinach Linguine
2 6-oz skinless chicken breasts, cut into strips
1/2 cup shredded lowfat Monterey Pepper Jack
4 oz can chopped hot chiles, drained
4 oz jar sliced mushrooms, drained
1 cup canned diced tomatoes with chiles
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon diet margarine
1 tablespoon oil
Season chicken and slice into thin strips. Rinse noodles and drain. Melt margarine with garlic in a nonstick skillet. Cook 1 minute and stir in noodles. Cover and cook 5 minutes, let sit.
Heat oil in large nonstick skillet until hot. Add onion, cook 1 minute to flavor the oil then push aside. Add chicken and cook 5 minutes, turning occasionally. Add mushrooms, tomatoes and chiles. Cover and simmer 10 minutes or until hot.
Heat noodles covered for a few minutes until hot. Arrange on plates. Spoon the chicken over and sprinkle with cheese before serving.
Calories: 194 Carbs: 5 grams Protein: 23 grams
Fat: 9 grams Fiber: 1 gram WW Points Plus: 5