Ingredients
- 2 pimiento drain (diced)
- 1 margerine
- 1 vegetable cooking spray
- 475 ml skim milk
- 350 gr chicken bre (chopped cooked)
- 550 ml chicken broth
- 260 gr mushrooms (fresh sliced)
- 65 gr flour
- 60 ml sherry
- 60 gr onion (minced)
- 60 ml cream cheese process (light)
- 28 gr parmesan cheese d (grated)
- 3 gr garlic powder
- 1 gr pepper
- 7 packages spaghetti (uncooked)
Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 10 cm pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 litre casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving. Enjoy GUY FROM: GUY ATTWOOD (NFWF89A)
