Bring a saucepan of water to a boil, add pasta, and cook al dente, about 9&#x#x2013;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.
Calories: 191 calories, Carbohydrates: 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.