Preparation time: 25 minutes

2 cups (about 5 ounces) uncooked bow tie pasta
1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell’s Healthy Request)
3/4 cup skim milk
1 can (4 ounces) sliced mushrooms, drained
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 can (5 ounces) chunk white chicken, drained and flaked
Dash cayenne pepper

Bring a saucepan of water to a boil, add pasta, and cook al dente, about 9–11 minutes. Meanwhile, in a separate pan, stir together soup, milk, mushrooms, black pepper, garlic powder, chicken, and cayenne pepper. Bring to a simmer over medium-low heat and heat through. Pour sauce over drained pasta and toss to coat.

Yield: 4 1/2 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 191
Carbohydrate: 32 g
Protein: 9 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 460 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1 very lean meat
Carbohydrate choices: 2 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.