Chicken Tetrazzini Amandine
|Reduced calorie tub margarine||4 Teaspoon|
|Thinly sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Tablespoon|
|Evaporated skimmed milk||1 1⁄2 Cup (24 tbs)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1 Ounce|
|Dried basil||1⁄2 Teaspoon|
|Spaghetti||6 3⁄4 Ounce, cooked and drained|
|Cubed cooked chicken breast||8 Ounce|
|Grated parmesan cheese||1 Tablespoon|
1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. To prepare mushroom sauce, in small saucepan, melt margarine; add mushrooms. Cook, stirring frequently, 2 minutes. Stir in flour; cook 1 minute, stirring constantly. Pour in 1/2 cup of the milk, the broth and 1/2 cup water. Stir until blended. Cook 2-3 minutes, stirring, until thickened. Remove from heat; stir in the remaining 1 cup milk, the almonds and basil.
3. Place spaghetti in prepared pan; top with chicken. Pour mushroom sauce over chicken; sprinkle with cheese.
4. Bake 20-25 minutes, until lightly browned and bubbly. Let cool 5 minutes before serving.