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Ingredients
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8 oz Ziti, Mostaccioli or other medium pasta shape, uncooked
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2 Tbs margarine, divided
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8 oz mushrooms, sliced
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3 Tbs all-purpose flour
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1 Tbs Dijon mustard
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1 3/4 cups skim milk
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1/4 tsp salt
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2 5-oz. cans chunk white chicken, drained and flaked
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1 2-oz. jar pimentos, drained and sliced
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1/3 cup grated Parmesan cheese
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Salt and freshly ground pepper to taste
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Procedure
Preheat oven to 350-o F. Prepare pasta according to package directions. While pasta is cooking, melt 1 tablespoon margarine in skillet over medium-high heat. Add mushrooms and saute 2 to 3 minutes. Drain off any liquid and set mushrooms aside. Place the remaining margarine in the skillet and melt over medium-low heat. With a wire whisk, stir in flour. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and thickens. Once thickened, stir in mushrooms and remove from heat.
When pasta is done, drain well. Return pasta to the pot and add chicken, mushroom mixture, pimentos, cheese and pepper. Combine all ingredients together and transfer to a 2-quart casserole dish. Bake for 15 minutes or until heated through. Serve immediately.
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