Total Time
Prep 0 mins
Cook 30 mins

Reprinted from Diabetic Cooking.

Ingredients Nutrition


  1. Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.
  2. Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.
  3. Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.
  4. Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley.
  5. Makes 7 1/2 cups.
Most Helpful

I love this recipe! It has great texture and just the right amount of sauce. It is great for curbing carb cravings without a million calories per serving. It freezes and reheats well. It is also good with shrimp substituted for the chicken breast. Adding some fresh rosemary tastes really good.

rmarcontell August 25, 2008