Kidney Friendly Recipes - Kidney Health | Manitoba Renal Program

Spaghetti with Roasted
Garlic Cream Sauce
and Herbed Chicken
Ingredients
1 whole head of garlic
8 medium chicken thighs
1 tbsp. Mrs Dash, any flavour
16 oz. box spaghetti
2 tbsp. canola oil
6 tbsp. light cream cheese
1 cup low-sodium chicken stock
Instructions
1. Wrap head of garlic (with peel) in aluminium foil and bake
in oven at 400oF for about 25 minutes, or until garlic cloves
are soft and brown. When cooked, cut top of head off and
squeeze cloves out of peel. Set cloves aside.
2. Cut chicken thighs into strips and cook thoroughly in a
frying pan with 1 tsp. of oil. Sprinkle 1 tbsp. of Mrs Dash ®
onto chicken. When cooked, turn heat down to low.
3. Bring a large pot of water to a boil for spaghetti and
follow package directions to cook. Do not salt water.
4. In a small pot or pan, heat 2 tbsp. of canola oil on medium
heat, add garlic, and break up cloves. Add basil, cream cheese
and chicken stock, and stir until smooth and melted. Bring
to a boil and reduce heat to low. Simmer for 10 minutes,
until sauce thickens.
5. Drain cooked spaghetti, however keep 1 cup of pasta water
for sauce (to be added later).
6. Put drained pasta back into pot and add sauce. Toss well to
coat spaghetti. If saucier pasta is desired, add ½ to 1 cup of
pasta water to spaghetti and toss.
7. Serve spaghetti and top with chicken strips. Serve with a
side of vegetables.
Makes 6 servings.
1 serving = 3 protein, 2 starch, 2 ½ fats
74 Poultry • Let's Eat!