Chicken Tetrazzini

1 T. reduced-calorie margarine
1/2 c. scallions, chopped (about 5 scallions)
8 oz. button mushrooms, sliced
3 T. all-purpose flour
1/4 t. garlic powder
1/8 t. black pepper
1 c. fat-free chicken broth
1/2 c. fat-free (skim) milk
1/2 lb. cooked, skinless chicken breasts, cubed
1/4 c canned pimentos, drained and sliced (about a 2 oz. jar)
2 T. sherry cooking wine
3 1/2 T. grated Parmesan cheese
8 oz. uncooked spaghetti, broken into thirds and cooked


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. Serves 6.

from Weight Watchers. Posted by Brenda