Chicken Tetrazzini(Cooking Light) - cooking recipe

Ingredients

1 Tbsp. margarine
3 c. presliced fresh mushrooms
1/3 c. minced onion
1/2 c. all-purpose flour
2 1/3 c. canned no-salt-added chicken broth
2 c. skim milk
1/4 c. light process cream cheese product
1/4 c. grated Parmesan cheese, divided
1/4 c. sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (2 oz.) jar diced pimiento, drained
1 (7 oz.) pkg. spaghetti, uncooked
2 c. chopped, cooked chicken or turkey

Preparation

Melt margarine in a large saucepan over medium heat.
Add mushrooms and onion and saute 7 minutes or until liquid evaporates.
Stir in all-purpose flour.
Gradually add chicken broth, skim milk and light process cheese.
Bring to a boil and cook 5 minutes, stirring constantly.
Remove from heat.
Stir in 2 tablespoons Parmesan and next 5 ingredients.
Set aside.