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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From better homes and gardens cookbook. I used boneless skinless breast sauted in olive oil for the 'cooked' chicken portion, adding the onion and mushrooms toward the end of the cooking time for the cubed chicken pieces. Ingredients:
8 oz. whole wheat spaghetti |
2 c. fresh mushrooms, sliced |
1/2 c. green onions, sliced |
2 t. butter |
1/4 c. all-purpose flour |
1/8 t. pepper |
1/8 t. nutmeg |
1 c. chicken broth |
1 c. skim milk |
2 c. chicken |
2 t. dry sherry wine |
1/4 c. parmesan cheese |
1/4 c. almonds, sliced |
2 t. parsley |
Directions:
1. Cook spaghetti according to directions and drain.
2. Cook mushrooms and green onion in butter til tender.
3. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir till sauce is bubbly. Add chicken, half the Parmesan cheese, and the sherry.
4. Toss with pasta to coat.
5. Transfer all ingredients to a 2 qt. baking dish (rectangular). Sprinkle with remaining cheese and almonds. Back at 350 degrees til heated through. Sprinkle with parsley. Serves 6.
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