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Chicken Tetrazzine

4 c Cooked Spaghetti; made from 8-oz dry spaghetti
1 cn Low-fat cream chicken soup;
1/4 c Water;
1/2 c Grated parmesan cheese;
1 1/2 c Cooked chicken; diced (any mildly flavored leftover chicken)
2 tb Fresh parsley; chopped-=OR= 2 ts Dried parsley flakes;


*Not appropriate for low-sodium diet.


Cook spaghetti according to package directions. In a skillet, combine soup, water, and cheese. Heat over low heat, stirring occasionally, until cheese is melted, about 3 minutes. Add cooked spaghetti, chicken, and parsley to skillet. Heat thoroughly over low-heat, stirring occasionally, approximately 10 minutes. Makes 4 servings each equals to 1/4 recipe.


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