Easy Chicken Tetrazzini

Serving Size : 6
5 Points per Serving

1 Tbsp reduced-calorie margarine
1/2 cup scallions -- chopped
8 oz button mushrooms -- sliced
3 Tbsp all-purpose flour
1/4 tsp garlic powder
1/8 tsp black pepper
1 cup fat-free chicken broth
1/2 cup fat-free skim milk
1/2 pound cooked skinless chicken breasts, cubed
1/4 cup canned pimentos -- drained and sliced
2 Tbsp sherry cooking wine
3 1/2 Tbsp grated Parmesan cheese
8 oz uncooked spaghetti -- broken into thirds, then cook

Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.

Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.