Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms (about 8 ounces)
  • 3 tablespoons  all-purpose flour
  • 1 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper, or to taste
  • 1/8 teaspoon  ground nutmeg, or to taste
  • 1-1/2 cups fat-free chicken broth
  • 1/2 cup milk
  • 2 tablespoons sherry
  • 1/2 pound  cooked boneless, skinless chicken breast, cubed (about 2 cups)
  • 8 oz uncooked spaghetti, broken half and cooked according to package directions and drained
  • 3 tablespoons grated Parmesan cheese

Instruction

  • In a large, deep skillet set over medium heat, cook the mushrooms in olive oil, stirring often until tender, about five minutes.
  • Combine the flour, salt, pepper, nutmeg, broth and milk in a small bowl; mix until well blended.
  • Add the flour mixture to the skillet and cook until mixture boils and thickens, stirring constantly, about 10 minutes.
  • Add the sherry and chicken and cook until heated, 2 to 3 minutes.
  • Add the drained spaghetti and toss gently to coat.
  • Serve topped with grated Parmesan.