Chicken Tetrazzini(Low-Fat) - cooking recipe

Ingredients

6 to 8 large, skinless, boneless chicken breasts
1 onion
1 bay leaf
1 rib celery, cut in 1-inch pieces
1/4 lb. low-fat margarine
1 bunch green onions, minced
1 large can chopped mushrooms
1/4 c. parsley
1/2 c. minced celery
1 clove garlic, pressed
1 c. skim milk
1 c. stock
1 Tbsp. lemon juice
2 Tbsp. flour
2 Tbsp. low-fat margarine
10 oz. extra thin spaghetti noodles
1 c. grated Parmesan cheese

Preparation

Cut chicken into bite-size pieces, then cook with 1 cup water, onion, bay leaf, celery, salt and pepper.
Set aside.
Saute all vegetables and garlic in low-fat margarine until soft.
Add chicken, cream, stock and lemon juice.
Season with salt and pepper; cook slowly over low heat until heated through.