Chicken tetrazzine*

4 servings

Ingredients

Quantity Ingredient
4 cups Cooked Spaghetti; made from 8-oz dry spaghetti
1 can Low-fat cream chicken soup;
¼ cup Water;
½ cup Grated parmesan cheese;
1½ cup Cooked chicken; diced (any mildly flavored leftover chicken)
2 tablespoons Fresh parsley; chopped-=OR=
2 teaspoons Dried parsley flakes;

Directions

*Not appropriate for low-sodium diet.

Cook spaghetti according to package directions. In a skillet, combine soup, water, and cheese. Heat over low heat, stirring occasionally, until cheese is melted, about 3 minutes. Add cooked spaghetti, chicken, and parsley to skillet. Heat thoroughly over low-heat, stirring occasionally, approximately 10 minutes. Makes 4 servings each equals to ¼ recipe.

Food Exchanges per serving: 3 STARCH/BREAD EXCHANGES + 3 LEAN-MEAT EXCHANGES; CAL: 402; FAT: 4g; CHO: 64mg; SOD: 537mg; CAR: 47g; SUGARS: 3g; PRO: 28g;

Source: Diabetes Forecast Magazine, June 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 06-09-95

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