Chicken Tetrazzini with Almonds

Ingredients

• 0.5 teaspoon pepper black
• 0.5 pound chicken breast cooked chopped
• 4 cups pasta like spaghetti hot cooked uncooked ( 8 ounces pasta)
• 2 cups less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 0.1 teaspoon ground nutmeg 
• 2 cups milk 2% reduced-fat
• 2 cups pre mushrooms 
• 0.5 cup parmesan cheese grated
• 2 tablespoons parmesan cheese grated
• 0.3 teaspoon salt 
• 0.3 cup shallots chopped
• 0.3 cup cooking sherry 
• 0.5 cup slivered almonds toasted
• 1 tablespoon stick margarine 

Equipment

• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Melt butter in a saucepan over medium heat.
3. Add mushrooms and shallots; saut 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute.
4. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese.
5. Bake at 350 for 40 minutes.
6. Let stand 5 minutes.