How to make it

  • 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.
  • 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.
  • In the meantime, thaw chick'n breasts slightly and cut into chunks.
  • 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 chik'n. Pour chicken into center of spaghetti. Sprinkle grated cheese over all. Bake about 25 minutes or until top is lightly browned.

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