Chicken And Spinach Tetrazzini - cooking recipe

Ingredients

8 oz. uncooked spaghetti
3 Tbsp. margarine or butter
1/4 c. chopped onion
1 garlic clove minced
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. dried basil leaves
dash pepper
2 c. skim milk
1/2 c. grated parmesan cheese
1 1/2 c. cubed cooked chicken
1 c. frozen cut leaf spinach, thawed
1 large carrot, cut into 1/4-inch slices, cooked
1 Tbsp. grated parmesan cheese

Preparation

Cook spaghetti to desired doneness as directed on package. Meanwhile, in large saucepan, melt margarine over medium heat. Add onion and garlic.
Cook 2-3 minutes or until tender.
Stir in flour, salt, oregano, basil and pepper.
Cook until mixture is smooth and bubbly.
Gradually add milk.
Cook until mixture boils and thickens, stirring constantly.
Add 1/2 c. cheese, chicken, spinach and carrot.
Cook 2-3 minutes or until spinach is tender, stirring constantly.
Drain spaghetti.
Serve chicken mixture over spaghetti.
Sprinkle with 1 Tbsp. cheese.
Makes 4 servings.