I've searched for 2-3 years to find a suitable spaghetti sauce that wasn't tomato-based. I think I've found it. I substitued one pound boneless, skinless chicken thighs; cream of chicken soup; fat-free half-n-half; fancy shredded parmesan; and spaghetti noodles. I omitted the peas (not popular at my house). Next time I will use less Italian seasoning. Rich taste without all the calories. I would not be afraid to use a different meat, either.

Reviewed On: Mar. 5, 2007