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.

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