Easy chicken tetrazzini
½ cup(s), chopped (about 5 scallions)
8 oz, sliced
Fat free chicken broth
Fat free skim milk
Roasted skinless boneless chicken breast
½ pound(s), cubed
¼ cup(s), drained and sliced (about a 2 oz jar)
Sherry cooking wine
Grated Parmesan cheese
8 oz, 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.
- Flavor Booster: Porcini mushrooms, prized in Italian cooking, will add a woodsy taste and meaty texture to this dish. Although fresh are rare, you’ll find dried porcini in gourmet and natural food supermarkets. Measure a half cup into a heat-proof bowl. Cover with boiling water and soak for 10 minutes. Drain and use in place of the button mushrooms.