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Chicken Tetrazzini




Source of Recipe


Cooking Light-July/Aug/91






List of Ingredients



• 1 Tablespoon margarine
  
• 3 cups presliced fresh mushrooms
  
• 1/3 cup minced onion
  
• 1/2 cup all purpose flour
  
• 2-1/3 cups canned no-salt-added chicken broth
  
• 2 cups skim milk
  
• 1/4 cup reduced fat cream cheese
  
• 1/4 cup grated Parmesan cheese, divided
  
• 1/4 cup sherry
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon garlic powder
  
• 1/4 teaspoon pepper
  
• 1 (2 ounce) jar diced pimiento, drained
  
• 1 (7 ounce) package spaghetti, uncooked
  
• 2 cups chopped cooked chicken breast (about 3/4 pound boneless skinless)
  






Instructions



1. Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and suate 7 minutes or until liquid evaporates.
   
2. Stir in all purpose flour. Gradually add chicken broth, skim milk, and cream cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat, stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Set aside.
   
3. Break spaghetti into 4 inch pieces. Cook according to package directions. Drain well.
   
4. Stir spaghettin and chicken into mushtroom mixture. Spoon mixture into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining 2 tablespoons Parmesan cheese.
   
5. Cover casserole and bake at 350 degrees for 20 minutes. Bake, uncovered, 10
   minutes. Let stand 5 minutes before serving.
   
   
6. Yield: 6 (1-1/3 cup) servings
   
7. Calories 339 / Fat 7.1 / sodium 417