Easy Chicken Tetrazzini

Points: 5
Servings: 6
Preparation Time: 25 Minutes
Cooking Time: 20 Minutes
Level of Difficulty: Easy

Ingredients:
1 tbsp reduced-calorie margarine
1/2 cup scallion(s), chopped (about 5 scallions)
8 oz button mushroom(s), sliced
3 tbsp all-purpose flour
1/4 tsp garlic powder
1/8 tsp black pepper
1 cup fat-free chicken broth
1/2 cup fat-free skim milk
1/2 pound cooked, skinless chicken breast(s), cubed
1/4 cup canned pimentos, drained and sliced (about a 2 oz jar)
2 tbsp sherry cooking wine
3 1/2 tbsp grated Parmesan cheese
8 oz uncooked spaghetti, broken into thirds and cooked

Instructions:
1. 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.
2. 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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