Sunfeather Easy Chicken Tetrazzini

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 fat-free skim milk
• 1/2 pound cooked, boneless, skinless chicken breasts, cubed
• 1/4 cup canned pimentos, drained and sliced (about equal to a 2 ounces jar)
• 2 tablespoons sherry cooking wine
• 3 1/2 tablespoon grated Parmesan cheese
• 8 ounces uncooked spaghetti, broken into thirds and cooked

Directions

1. 1

   Next, melt margarine in a large saucepan over medium-high heat. Stir in scallions and mushrooms and cook until tender, stirring, about 5 minutes Combine flour, garlic powder, pepper, broth, and milk in small bowl.

2. 2

   Stir together until well blended. Stir in flour mixture to saucepan.

3. 3

   Continue cooking until mixture boils and thicken, stirring constantly, for about 10 minutes. Stir in chicken, pimentos, and sherry.

4. 4

   Continue cooking until thoroughly heated, with an occasional stir, for about 2 minutes. Next, stir in cheese and cooked spaghetti and toss gently.