1/2 lb. thin spaghetti
1/2 stick butter
1 sm. onion, chopped
1 sweet green pepper
1/2 red pepper
2 stalks celery, chopped
1/2 lb. mushrooms, chopped
1 1/2 c. half & half or 1 c. skim milk
1/2 c. non-dairy coffee creamer
2 c. cubed cooked chicken or turkey
1/4 tsp. salt
1/4 tsp. pepper

Cook spaghetti. Meanwhile, melt butter in a heavy 12-inch skillet on moderate heat. Add onion, green and red pepper, celery. Cook uncovered for 3 minutes. Add half & half and boil 6-8 minutes or until sauce is thick. Stir in chicken, salt and pepper. Cook until chicken is heated through. Mix with spaghetti.

Serves 4.