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Post by carla on May 2, 2008 18:27:16 GMT -5
One quarter cup butter One quarter cup flour Two thirds cup chicken broth One half cup half-and-half or light cream One half cup sour cream 1 cup Parmesan cheese, grated One quarter cup dry white wine (optional) 1 - 2 cloves garlic, minced 1 tsp. lemon juice One half tsp. dry mustard Salt and pepper to taste 3 cups cooked chicken breasts, cubed 8 oz. cooked spaghetti noodles 2 tsp. paprika Extra Parmesan cheese Fresh chopped parsley
Melt butter in a saucepan and add flour stirring constantly. When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper. Stir over medium heat until mixture again starts to thicken. Add chicken and spaghetti noodles and stir well. Place in a baking dish and sprinkle with paprika and extra Parmesan cheese. Bake for 30 minutes at 350 degrees. Sprinkle with parsley and serve.
The Skinny: Use fat free half-and-half and light sour cream. If you cannot tolerate white wine then substitute an equal measure of apple cider. Start with skinless chicken breasts to cut down a little on the fat.
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Post by gayla on May 3, 2008 12:32:24 GMT -5
This looks great this will be on this weeks menu
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