Chicken Tetrazzini(Low-Fat And Cholesterol) - 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
1/4 tsp. pepper
1 (2 oz.) jar diced pimento, drained
1 (7 oz.) pkg. spaghetti, cooked
2 c. chopped cooked chicken breast (about 3/4 lb.), skinned and boned
vegetable cooking spray

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 processed cream cheese product; bring to a boil and cook 5 minutes, stirring constantly.
Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients.
Stir spaghetti and chicken into mushroom mixture.
Spoon mixture into a deep 3-quart casserole coated with cooking spray.
Sprinkle with remaining 2 tablespoons Parmesan cheese.
Cover casserole and bake at 350\u00b0 for 20 minutes.
Bake, uncovered, 10 minutes.
Let stand 5 minutes before serving.
Yield:
6 servings (about 339 calories per 1 1/3 cup servings).
Protein 26.6, fat 7.1, carbohydrate 40.7, cholesterol 46, iron 2.8, sodium 417 and calcium 181.