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Add a photoServings: 8
Ingredients
- 2 Tbsp. Butter
- 3/4 lb Fresh mushrooms, sliced
- 2 x Tlbs dry white wine
- 8 x Skinless, boneless chicken breast halves poached, cut into strips
- 2 can (10 3/4 oz each) cream of mushroom soup
- 2 c. Lowfat sour cream
- 1 lb Spaghetti, cooked & liquid removed
- Â Â Salt & White pepper
- 1/4 c. Grated Parmesan cheese
Directions
- I made this last night & it wasnt bad - I halved the recipe, used low-fat lowfat sour cream, left out the lemon juice & wine.. You WILL need a LARGE pan, or possibly casserole dish however. It is from Ted Giannoulas AKA "The Famous San Diego Chicken". I got it out of 365 ways to cook chicken.
- 1. Preheat oven 325.. In large frying pan, heat butter over med. heat. Add in mushrooms and cook till tender - 3-5 mns. Add in white wine and lemon juice.
- Cook till liquid evaporates.
- 2. In a large mixing bowl, combime chicken, mushrooms, soup, and lowfat sour cream. Add in spaghetti and mix well. season with salt and white pepper to taste.
- 3. Arrange in a 13x9x2 inch dish. Top with Parmesan cheese. Bake 30 mns, till warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 8 servings | |
| Calories 420 | |
| Calories from Fat 146 | 35% |
| Total Fat 16.69g | 21% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.01g | |
| Cholesterol 67mg | 22% |
| Sodium 150mg | 6% |
| Potassium 461mg | 13% |
| Total Carbs 45.47g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.24g | 3% |
| Protein 21.75g | 35% |
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