Easy Chicken Tetrazzini
Ready In: 45 mins
Serves: 6
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
- 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.
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