1 Tbsp. reduced-calorie margarine
½ cup scallions, chopped (about 5 scallions)
8 ounce button mushrooms, sliced
3 Tbsp. all-purpose flour
¼ tsp. garlic powder
1/8 tsp. black pepper
1 cup fat-free chicken broth
½ cup fat-free skim milk
½ pound cooked, boneless, skinless chicken breasts, cubed
¼ cup canned pimentos, drained and sliced (about equal to a 2 ounce jar)
2 Tbsp. sherry cooking wine
3½ Tbsp. grated parmesan cheese
8 ounce uncooked spaghetti, broken into thirds and cooked


  1. Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms and cook until tender, stirring, about 5 minutes
  2. Combine flour, garlic powder, pepper, broth, and milk in small bowl. Mix until well blended.
  3. Add flour mixture to saucepan. Cook until mixture boils and thicken, stirring constantly, for about 10 minutes.
  4. Add chicken, pimentos, and sherry. Cook until thoroughly heated, stirring occasionally, for about 2 minutes.
  5. Stir in cheese and cooked spaghetti and toss gently.

Calories: 167
Fat: 3 grams
Protein: 10 grams
Carbohydrate: 25 grams
Cholesterol: 30 mg
Sodium: 175 mg
Sugar: 1.5 grams

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