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Add a photoServings: 10
Ingredients
- 2 c. cubed cooked chicken
- 1/2 c. minced green pepper
- 1/2 c. minced onion
- 1/4 butter
- 1/4 c. unsifted flour
- 3 c. lowfat milk
- 4 teaspoon instant chicken bouillon
- 1 (4 ounce.) can sliced mushrooms, liquid removed
- 2 tbsp. minced pimiento
- 1 (1 lb.) pkg. spaghetti, cooked and liquid removed
Directions
- In medium saucepan, cook green pepper and onion in butter till tender. Stir in flour; gradually add in lowfat milk and bouillon. Cook and stir till bouillon dissolves and mix begins to boil. Stir in chicken, mushrooms and pimiento; heat through. Serve over spaghetti. Serve with grated Parmesan cheese and pepper if you like. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 10 servings | |
| Calories 319 | |
| Calories from Fat 85 | 27% |
| Total Fat 9.58g | 12% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 180mg | 8% |
| Potassium 321mg | 9% |
| Total Carbs 41.6g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.76g | 4% |
| Protein 15.81g | 25% |
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