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Total Time
Prep 30 mins
Cook 0 mins

Mildly spicy white sauce with chicken and spaghetti noodles. The recipe comes from Light and Tasty Magazine. Our family and guests have given this recipe a five star rating. This is a recipe I can hide the mushrooms from my husband.

Ingredients Nutrition


  1. Cook spaghetti.
  2. Sprinkle chicken with cajun seasoning.
  3. Coat skillet with non stick cooking spray.
  4. Cook chicken in skillet until lightly browned and juices run clear, about 7 minutes.
  5. Remove chicken from skillet and keep warm.
  6. In the same skillet saute mushrooms, green pepper, onions and garlic, until almost tender.
  7. In a bowl combine cornstarch, salt and pepper, and sprinkle over vegetables in skillet.
  8. Cook and stir for 1 minute gradually adding in the half and half.
  9. Bring to a boil on medium heat and cook til thickened.
  10. Return chicken to skillet and heat though.
  11. Pour over cooked and drained noodles.
Most Helpful

4 5

My wife really liked it. I thought it was good, but thought the sauce needed some extra seasoning. Not sure what- I'd have to play with it.

3 5

I think DH and I have a different view on spicy as this had no heat whatsoever even with 3 tsps cajun seasoning, and the added 1/4 jalapeno I diced in. I also think that the half and half left a bit of an aftertaste, so I might use some heavy cream if I make this again.