1/4 cup butter 1/4 cup flour 2/3 cup chicken broth 1/2 cup half-and-half or light cream 1/2 cup sour cream 1 cup Parmesan cheese, grated 1/4 cup dry white wine (optional) 1-2 cloves garlic, minced 1 tsp. lemon juice 1/2 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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