Low-Fat Chicken Tetrazzini
|Spaghetti||3⁄4 Pound (375 Grams)|
|Butter||25 Milliliter (2 Tablespoon)|
|Sliced mushrooms||175 Milliliter (3/4 Cup)|
|Stalk celery||1 , chopped|
|Green onions||2 , chopped|
|Chopped sweet green pepper||50 Milliliter (1/4 Cup)|
|All purpose flour||50 Milliliter (3 Tablespoon)|
|Chicken stock||375 Milliliter (1 1/2 Cups)|
|Low fat milk||375 Milliliter (1 1/2 Cups)|
|Shredded swiss cheese||125 Milliliter (1/2 Cup)|
|Cheddar cheese||2 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
|Chopped cooked chicken||375 Milliliter (1 1/2 Cups)|
In saucepan of boiling salted water, cook spaghetti until tender but firm.
Drain and rinse under cold water; set aside.
In large skillet, melt butter over medium heat; cook mushrooms, celery, onions and green pepper, stirring, for 3 minutes.
Sprinkle with flour; cook, stirring, for 2 minutes.
Gradually pour in stock and milk; cook, stirring, for 5 to 7 minutes or until thickened.
Stir in half of the cheese until melted.
Add salt, pepper, marjoram and nutmeg; stir in chicken.
Combine spaghetti with sauce; taste and adjust seasonings.
Place in greased 8 cup (2 L) casserole; sprinkle with remaining cheese.
Bake in 350Â°F (180Â°C) oven for 20 to 25 minutes or until bubbling.