Ingredients:
1 tablespoon reduced-calorie margarine
1/2 cup scallions, 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 breasts, cubed
1/4 cup canned pimientos, 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.
Servings: 6
Time preparation: 25 min.
Time total: 45 min.