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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 tablespoon reduced-calorie margarine |
1/2 cup scallion, chopped (about 5 scallions) |
8 ounces button mushrooms, sliced |
3 tablespoons all-purpose flour |
1/4 teaspoon garlic powder |
1/8 teaspoon black pepper |
1 cup fat-free chicken broth |
1/2 cup nonfat milk |
1/2 lb cooked skinless chicken breast, cubed |
1/4 cup canned pimiento, drained and sliced (about a 2 oz jar) |
2 tablespoons cooking sherry |
3 1/2 tablespoons grated parmesan cheese |
8 ounces uncooked spaghetti, broken into thirds and cooked |
Directions:
1. Melt margarine in a large saucepan over medium-high heat.
2. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes.
3. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended.
4. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.
5. Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes.
6. Stir in cheese and add cooked spaghetti; toss gently.
7. Yields about 1 cup per serving.
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