Chicken Tetrazzini With Almonds

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon butter or 1 tablespoon margarine
• 2 cups mushrooms, presliced
• 1/4 cup shallot
• 1/3 cup all-purpose flour
• 2 cups 2% low-fat milk
• 2 cups reduced-sodium fat-free chicken broth
• 1/3 cup sherry wine
• 2 cups chicken, chopped and cooked (about 1/2 lb)
• 1/2 cup parmesan cheese, grated
• 4 cups cooked spaghetti (about 8 ounces uncooked pasta)
• 1/2 cup slivered almonds, toasted
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• cooking spray
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 preheat oven to 350°f.
• 2 melt butter in a saucepan over medium heat. add mushrooms and shallots; saute 5 minutes. stir in flour. gradually add milk, broth, and sherry; stir with a whisk until blended. bring to a boil; reduce heat. simmer 8 minutes; stir contanstantly. stir in chicken and 1/2 cup cheese; cook 1 minute. remove from heat; add pasta, nuts, salt, pepper, and nutmeg. spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. bake at 350f for 40 minutes. let stand 5 minutes.