Chicken & rice tetrazzini
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked spaghetti |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Oregano |
| 1 | dash | Black pepper |
| ½ | cup | Grated Parmesan cheese |
| 1 | cup | Frozen cut leaf spinach,thaw |
| 1 | tablespoon | Grated Parmesan cheese |
| 3 | tablespoons | Butter or margarine |
| 1 | Garlic clove,minced | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Basil |
| 2 | cups | Skim milk |
| 1½ | cup | Cubed cooked chicken |
| 1 | Large carrot,cut in 1 x 1/4\" | |
Directions
Cook spaghetti to desired doneness as directed on package.Drain;rinse with hot water.Keep warm.In a large saucepan,melt butter over medium heat.Add onion and garlic;cook for 5 minutes.or until tender.Stir in flour,salt,oregano,basil and black pepper.Cook until mixture is smooth and bubbly.Gradually,add milk.Cook until mixture boils and thickens,stirring to 3 minutes or until spinach is tender,stirring constantly.Pour over spaghetti.Sprinkle 1 tablespoon Parmesan cheese over top.Serve immediately.