• 3/4 lb. boneless, skinless chicken breasts, sliced
• 1-1/4 tsp. paprika
• 3/4 tsp. black peppercorns, cracked
• 6 ounces cream cheese
• 3-3/4 Tbs. fresh Parmesan cheese, grated
• 1/3 cup plus 2 Tbs. water
• 3/4 small chicken stock cube, crumbled
• 2 tsp. fresh basil, chopped
• 2 tsp. fresh parsley, chopped
• 2 tsp. fresh mint, chopped
• 1 ounce unsalted butter
• 3/4 lb. spinach spaghetti pasta, or other green pasta

Combine first 3 ingredients in a bowl. Combine next 7 ingredients in a food processor or blender and process until smooth. Heat butter in a heavy nonstick pan over medium-high heat. Cook chicken 3-4 minutes, stirring until browned. Stir in cheese mixture and simmer, uncovered, for 5 minutes, stirring occasionally. Keep warm. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Serve creamy chicken over pasta.

Per serving: calories 595, fat 26.9g, 41% calories from fat, cholesterol 138mg, protein 40.2g, carbohydrates 48.4g, fiber 2.7g, sugar 2.8g, sodium 501mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 3.0, Lean meat: 0.7, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 3.3

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Riesling, or Zinfandel.