Chicken Tetrazzini(Low-Fat)

• 6 to 8 large, skinless, boneless chicken breasts
• 1 onion
• 1 bay leaf
• 1 rib celery, cut in 1-inch pieces
• 1/4 lb. low-fat margarine
• 1 bunch green onions, minced
• 1 large can chopped mushrooms
• 1/4 c. parsley
• 1/2 c. minced celery
• 1 clove garlic, pressed
• 1 c. skim milk
• 1 c. stock
• 1 Tbsp. lemon juice
• 2 Tbsp. flour
• 2 Tbsp. low-fat margarine
• 10 oz. extra thin spaghetti noodles
• 1 c. grated Parmesan cheese

1. Cut chicken into bite-size pieces, then cook with 1 cup water, onion, bay leaf, celery, salt and pepper.
2. Set aside.
3. Saute all vegetables and garlic in low-fat margarine until soft.
4. Add chicken, cream, stock and lemon juice.
5. Season with salt and pepper; cook slowly over low heat until heated through.

chicken breasts, onion, bay leaf, celery, lowfat margarine, green onions, mushrooms, parsley, celery, clove garlic, milk, stock, lemon juice, flour, lowfat margarine, noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974877 (may not work)