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| 1 Esslöffel | margarine |
| 3 Tasse | mushrooms sliced fresh |
| 1/3 Tasse | onion minced |
| 1/2 Tasse | all-purpose flour |
| 2 1/3 Tasse | Canned no-salt-added chicken broth |
| 2 Tasse | Skimmed milk |
| 1/4 Tasse | Light process cream cheese |
| 1/4 Tasse | Grated Parmesan cheese, divided |
| 1/4 Tasse | sherry |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | garlic powdered |
| 1/4 Teelöffel | pepper |
| 1 | (2 oz) jar diced pimiento, drained |
| 1 | (7 oz) package spaghetti, uncooked |
| 2 Tasse | Chopped cooked chicken breast (about 3/4 lb, skinned and boned) |
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vegetable cooking spray
Melt margarine in a large saucepan over medium heat; add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk, and cream cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat; stir in 2 tblsp. Parmesan cheese and next 5 ingredients. Set aside.
Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt and fat. Drain well. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole dish coated with cooking spray. Sprinkle remaining Parmesan cheese.
Cover casserole and bake at 350 for 20 minutes. Bake uncovered for an additional 10 minutes. Let stand 5 minutes before serving. Yield: 6 servings (about 339 calories per 1 1/3 cup serving)
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