Sunday, September 18, 2011
12 oz uncooked spaghetti
2 TB light stick butter
1 (8 oz) package presliced mushrooms
3 cups chopped cooked chicken breast
2 (10.75 oz) cans condensed reduced sodium 98% fat free cream of mushroom soup
2 cups reduced fat sour cream
1/2 teaspoon freshly ground black pepper
1/3 cup grated parmesan cheese
chopped fresh parsley (optional)
Preheat oven to 350 degrees. Cook spaghetti according to package directions, omitting salt and fat. Drain. While pasta cooks, melt butter in a nonstick skillet over medium-high heat. Add mushrooms and saute' for 4 minutes or until tender. Combine pasta, mushrooms, chopped chicken, and next 3 ingredients. Pour chicken mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with parmesan cheese. Bake at 350 for 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley, if desired.
Serves 9 (serving size 1 cup)
*Notes* I used 1/2 wheat spaghetti and half regular spaghetti noodles. I also substituted 1 cup low fat plain greek yogurt for 1 cup of sour cream. As I made it, the WW points are 9 per serving.