| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Italian | Italian1 | 6 | servings |
INGREDIENTS
| 1 | tb | Margerine |
| 3 | c | Mushrooms; fresh –sliced |
| 1/2 | c | Onion; minced |
| 1/2 | c | Flour |
| 2 1/3 | c | Chicken broth |
| 2 | c | Skim milk |
| 1/4 | c | Cream cheese; light process |
| 1/3 | c | Parmesan cheese; grated –d |
| 1/4 | c | Sherry |
| 1 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 2 | Jars pimiento; diced –drain | |
| 7 | pk | Spaghetti–uncooked |
| 2 1/2 | c | Chicken; chopped cooked bre |
| Vegetable cooking spray |
INSTRUCTIONS
Melt margerine in large pan. Add mushrooms and onion and sauté.6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 minutes. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 minutes. Uncover and continue baking for 10 mins more. Let stand 5 minutes. before serving. Enjoy Per serving: 319 Calories (kcal); 17g Total Fat; (49% calories from fat); 22g Protein; 17g Carbohydrate; 80mg Cholesterol; 503mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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