| 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
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