Chicken Tetrazzini

1 (7-oz.) pkg. of uncooked whole wheat angel hair pasta

2 tsp. canola oil

½ cup sliced green onions

1 (8-oz.) pkg. fresh mushrooms, sliced (2 ½ cups)

3 Tbsp. whole wheat or all purpose flour

¼ tsp. garlic powder

1/8 tsp. pepper

1 cup chicken broth

½ cup skim milk

2 cups cubed cooked chicken breast

1 (2-oz.) jar sliced pimento, drained

2 Tbsp. dry sherry

¼ cup grated Parmesan cheese

Break spaghetti into thirds.  In large saucepan, cook spaghetti to desired doneness as directed on package; drain and set aside in colander.

In saucepan, add oil, onions and mushrooms; cook and stir until tender.  In small bowl combine flour, garlic powder, pepper, broth and milk; blend well.  Add to onion mixture in saucepan.  Cook until mixture boils and thickens, stirring constantly. 

Add chicken, pimento and sherry; cook until thoroughly heated, stirring occasionally.  Stir in cheese.  Add cooked spaghetti; toss gently.  If desired, serve with additional grated Parmesan cheese and chopped fresh parsley.

Yield: 4 servings

PER SERVING:     
CALORIES: 411     
FAT: 8.5g           
SATURATED FAT: 2.7g
CHOLESTEROL: 58mg       
FIBER: 2.7g               
SODIUM: 410mg

WeightWatchers Points:  8

Diabetic Exchange: 3 lean meat + 3 starch

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