Chicken Tettrazini

1 pound boneless, skinless chicken breasts
2 T butter
1 small onion
1 1/2 tsp. lemon juice
2 T all purpose flour
1 tsp. sea salt
1/4 tsp. paprika
1/2 cup skim milk
4 oz. fresh mushroom pieces
2 T grated parmesan cheese
8 oz whole grain spaghetti prepared according to package directions.

Put chicken in large pan and cover with water. Over high heat bring to a boil then reduce heat to simmer for approximately 20 minutes or until chicken is fork tender. Remove to cutting board until cool enough to handle. Remove meat and cut into bite sized pieces,

Reserve 2 cups of the chicken stock.

Preheat oven to 350 degrees. Prepare spaghetti and spread out in a 9x9 baking dish or a 3 quart casserole dish that has been sprayed with Pam.

Put butter in a large pan and heat until melted. Chop onion finely and saute with mushrooms in butter until clear. With a wire whisk, stir in flour, salt, paprika and lemon juice. Gradually whisk in reserved chicken broth, stirring until liquid begins to thicken. Add in milk and chicken pieces cooking over low heat until just heated through. Pour chicken mixture over spaghetti in baking dish. Sprinkle top with Parmesan cheese and a bit more paprika if you like. Bake in 350 degree oven for 30 minutes or until the top is browned and the casserole is bubbly.

I also make this up to the point before putting it in the oven, then you can refrigerate and bake another day, or freeze to bake later!

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LANC92.