There is so much flavor in this Tetrazzini that no one will suspect this casserole is lower in fat!
Serves 6 - 8 Weight Watcher Points Plus
1/2 pound uncooked angel hair spaghetti
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon light butter
3 tablespoons cornstarch
1 can (14 1/2 ounces) fat free chicken broth
1 can (12 ounces) fat-free evaporated milk
2 1/2 cups chicken breasts, cubed (I used left over rotisserie chicken)
1 can (4 ounces) mushrooms stems & pieces, drained
1/2 teaspoon seasoned salt
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika
Cook spahetti according to directions; drain. In a large saucepan, saute onions and garlic in butter until soft. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
Stir in the spaghetti, chicken, mushrooms, seasoned salt and pepper. Transfer to an 8-inch square baking dish coated with cooking spray. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through.
Source: Light & Tasty Cookbook, Annual Recipes 2006
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