3/4 cup lowfat ricotta cheese
3 tablespoons plain lowfat yogurt
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg
1 tablespoon butter
1/3 cup sliced fresh mushrooms
1/4 cup shredded carrots
3 tablespoons sliced green onions
4 ounces (about 1/2 cup) cooked chicken, cubed
5 ounces frozen, chopped spinach, thawed and well drained
2 ounces dried, thin spaghetti
2 tablespoons Parmesan cheese

Beat ricotta cheese in a small mixer bowl until creamy, about 3 minutes. Beat in yogurt and spices until well-blended; set aside.

Meanwhile, saute mushrooms, carrot and onion in butter until tender-crisp, about 3 minutes. Combine cheese mixture, sauteed vegetables, chicken and spinach; set aside.

Cook spaghetti according to package directions; rinse and drain. Quickly toss hot pasta with cheese-vegetable mixture. Divide evenly between 2 plates. Sprinkle each serving with 1 tablespoon Parmesan cheese. Serve immediately. Serves 2.

Note: Cooked chicken breast, available at most deli counters, may be used.

Mmmm.

Sounds delicious.

When you say zesty do you mean spicy?

Oh whoa, I totally skipped over this; it's in the cookbook now though. Remember to put "recipe:" in subjectlines before any recipes. ;x
http://www.createblog.com/forums/index.php?showtopic=48222

Anyway, it's making me hungry. T_T

Actually, this topic was made first.