6 oz pasta pipettes
¼ cup light butter
2 tbsp flour
½ tsp Morton Lite Salt
¼ tsp fresh black pepper
1 cup fat-free, reduced-sodium chicken broth
1 cup evaporated skim milk
2 tbsp sherry
8 oz fresh sliced mushrooms
3 cups cooked, chopped chicken breast
½ cup grated parmesan cheese
• Preheat oven to 350 degrees and lightly coat a 9 x 13 inch baking dish with nonfat cooking spray.
• Cook pasta in a large pot of boiling water. Drain.
• In a large sauce pan, melt butter. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat and gradually stir in broth and evaporated milk. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry and then stir in cooked pasta, chicken and mushrooms. Pour mixture into baking dish and top with Parmesan.
• Bake for 30 minutes or until bubbling and lightly browned.
Makes: 6 servings
Serving size: 1/6 recipe
LA Exchange: ½ Protein, 1 Vegetable, 1 Starch, 1 Condiment