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Ingredientes
- 6 ounce Spaghetti
- 3/4 c. Shredded sharp cheese
- 12 ounce Grnd raw chicken
- 1 c. Sliced fresh mushrooms
- 1/2 c. Minced onion
- 1 Tbsp. Veg. oil
- 1 Tbsp. Margarine or possibly butter, melted
- 1 cl Garlic, chopped
- 1 Tbsp. Flour
- 1/2 tsp Pepper
- 3/4 c. Lowfat milk
- 1/4 c. Sliced pitted ripe olives
- 1 Tbsp. Parsley, fresh or possibly dry
- 1 Tbsp. Minced pimento
- 2 Tbsp. Fine dry bread crumbs
- 2 Tbsp. Parmesan cheese
- 1 tsp Margarine or possibly butter, melted
Direcciones
- Break spaghetti in half. cook according to package directions till just tender. Drain; transfer to a large mixing bowl. Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in warm oil over medium high heat for 3-4 min or possibly till chicken is no longer pink. Add in chicken mix to spaghetti. In a small saucepan, heat 1 tbsp. butter or possibly margarine. Stir in flour and pepper. Add in lowfat milk all at once. Cook and stir till thickened and bubbly over medium heat. Cook and stir one minute more. Add in cheese and stir till melted.
- Remove from heat, stir in olives, parsley and pimento. Pour over chicken mix and toss to coat. Transfer to greased 2 qt baking dish or possibly casserole. In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted margarine or possibly butter. Sprinkle over chicken mix. Cover and bake at 375F for 20 min, uncover and bake 10-15 min more till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 612 | |
| Calories from Fat 327 | 53% |
| Total Fat 36.69g | 46% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.84g | |
| Cholesterol 100mg | 33% |
| Sodium 315mg | 13% |
| Potassium 737mg | 21% |
| Total Carbs 41.23g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.0g | 3% |
| Protein 29.67g | 47% |
