Philly Chicken and Pasta

I will admit right now that there was a point at which the scale and I were friends.  After I got pregnant with my third baby, our relationship became somewhat strained. And now, as I visit every day, I usually leave in a bit of a huff.  I fondly remember our happy times together--the scale and me--and I am looking forward to having a great relationship once again.  Therefore, my current challenge, as it relates to this blog, is to find amazing low-fat, calorie-counter's-dream recipes.  And, I will admit, this task does seem a little on the big deal side of things.  (I would say big FAT deal, but that's what we're trying to get away from...)  So, it's with this new goal in mind that I created tonight's recipe.  I know that I'm not the first person to combine these ingredients in this manner.  But, since I made it up tonight, sans recipe, I'm going to call it an original.

(Now, imagine a great pic here.  OK--well, mediocre.  Oh wait--that's what WOULD have been here if my camera battery hadn't died yesterday.)

Philly Chicken and Pasta
Servings: 4

2 large bell peppers
1 large onion
1 tsp. olive oil
2 cloves garlic, minced (or pressed)
1/2 lb. boneless skinless chicken breast
4 oz. neufatchel cheese (lite cream cheese)
1 cp. chicken stock
salt and pepper
8 oz. whole wheat spaghetti, prepared according to package directions

Chop bell peppers into thin slices.  Cut onion in half, then into thin slices (half-moons).  Heat 1 tsp. olive oil in large skillet; add peppers and onions; saute until soft.  Add garlic; saute for about a minute.  Slice chicken into very thin bite-sized pieces and add to pepper mixture.  Cook until no pink is left on chicken.  Add cream cheese and about 1/4 cup of stock.  Stir for a minute.  Add stock, about 1/4 cup at a time and stir until cream cheese is completely melted and incorporated into stock.  Add salt and pepper to taste.  If a thinner sauce is desired, add more stock about 2 Tbls. at a time until desired consistenct is reached.  Serve over hot spaghetti.

NOTES: I used both a red and a yellow bell pepper.  I prefer their sweetness over the bitterness of the green.

In the end, I probably used a little over 1 cup of stock.  I wanted a little more sauce and figured it was a lower-calorie way to cut the cream cheese a little more.