Easy Chicken Tetrazzini

• 1 tablespoon reduced-calorie margarine
• 1/2 cup scallion, chopped (about 5 scallions)
• 8 ounces button mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1 cup fat-free chicken broth
• 1/2 cup nonfat milk
• 1/2 lb cooked skinless chicken breast, cubed
• 1/4 cup canned pimiento, drained and sliced (about a 2 oz jar)
• 2 tablespoons cooking sherry
• 3 1/2 tablespoons grated parmesan cheese
• 8 ounces uncooked spaghetti, broken into thirds and cooked

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

margarine, scallion, button mushrooms, allpurpose, garlic, black pepper, chicken broth, nonfat milk, chicken breast, pimiento, cooking sherry, parmesan cheese

Taken from www.food.com/recipe/easy-chicken-tetrazzini-42709 (may not work)