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