Extra Creamy Chicken Spaghetti

• 12 cup butter
• 12 cup flour
• 1 13 cups low sodium chicken broth
• 1 cup fat-free half-and-half
• 1 cup low-fat sour cream
• 2 cups parmesan cheese (reserve 1/2 cup)
• 34 cup dry white wine
• 4 garlic cloves, minced
• 2 teaspoons dry mustard
• 2 teaspoons lemon juice
• 1 12 cups pasta water
• salt and pepper
• 3 cups cooked chicken breasts, cubed
• 8 ounces cooked spaghetti
• 2 tablespoons chopped fresh parsley

1. Melt butter in a saucepan and add flour stirring constantly.
2. When mixture thickens, add chicken broth, half and half, sour cream, parmesan cheese, wine, garlic, lemon juice, dry mustard, parsley, pasta water and salt and pepper.
3. Stir over medium heat until mixture again starts to thicken.
4. Add chicken and spaghetti noodles and stir well.
5. Place in a baking dish and sprinkle with extra parmesan cheese.
6. Bake for 30 minutes at 350 degrees.
7. Sprinkle with second half of chopped parsley and serve.

butter, flour, chicken broth, lowfat sour cream, parmesan cheese, white wine, garlic, mustard, lemon juice, pasta water, salt, chicken breasts, parsley

Taken from www.food.com/recipe/extra-creamy-chicken-spaghetti-277660 (may not work)