Ingredients:
8 each Quorn Naked Chick'n Cutlets
salt and pepper
8 ounces whole wheat spaghetti
1/2 pound mushrooms
4 tablespoons smart Balance Spread
2 tablespoons flour
2 cups vegetable broth
1 cup fat free half-and-half
2 tablespoons white wine
3 tablespoons grated Parmesan cheese
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Preparation:
Cook spaghetti as described on package. In place of spaghetti, you may use narrow noodles or small macaroni. Drain. Wash, drain mushrooms. Peel caps. Slice stems fine. Slice caps coarsely. Saute mushrooms 5 minutes in 1 tablespoon Smart Balance. Combine with spaghetti.
Meanwhile, defrost Chik'n cutlets slightly and cut into chunks.
Melt remaining 3 tablespoons Smart Balance. Stir in flour smoothly. Stir in 2 cups vegetable broth. Continue to stir and cook until thickened. Remove from heat. Stir in half & half, then add wine a little at a time, stirring slowly.
Start oven at moderate (375°). Grease 2-quart baking dish.
Combine 1/2 sauce with spaghetti mixture. Pour spaghetti into prepared dish. Make hole in center. Combine remaining sauce with chick'n. Pour chick'n into center of spaghetti. Sprinkle grated cheese over all. Bake about 25 minutes or until top is lightly browned.
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