Friday, September 08, 2006
This delicious and creamy comfort-food is great for a chilly night, or really any night! The recipe has been modified for a more healthful approach, so don't be scared to try it only 394 calories per serving (makes 4 servings).
6 oz dried spaghetti (I use whole wheat spaghetti)
1 1/2 c sliced fresh mushrooms
3/4 c chopped red or green sweet pepper
1/2 c cold water
1/4 c flour
1 12-oz can (1 1/2c) evaporated low fat milk
1 t instant chicken bouillon granules
1/4 t black pepper
1/8 t salt
1 c chopped cooked chicken or turkey (5 oz)
1/4 c finely shredded Parmesan cheese (1 oz)
2 T dry sherry or milk
1 T sliced almonds
Cook the spaghetti according to package directions, except omit the cooking oil and lightly salt the water. drain well.
Meanwhile, in a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water until tender. Drain well, return to saucepan.
In a screw top jar combine 1/2 c cold water and flour; cover and shake well. Stir into the veggie mixture in the saucepan. Stir in the evaporated milk, bouillon granules, black pepper, and salt. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chx, parmesan cheese and dry sherry/milk.
Lightly coat a 2-qt square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Sprinkle with almonds. Bake, uncovere, ina 400F oven about 10 min or until heated through and nuts are lightly toasted.
Serve with a tossed salad and low cal dressing! ENJOY!!!