INGREDIENTS
2
Chicken breast filets, boneless skinless
2
Carrots, large
1
stalk Celery
1/4 cup
Chicken broth, fat-free
1 cup
Bechamel sauce
1
Bechamel sauce
7 oz
Spaghetti
1/2 tsp
Black pepper
4 tbsp
Flour
1 1/4 tsp
Kosher or sea salt
1/4 tsp
Nutmeg
4 tbsp
Butter, pure
2 cups
Milk, non-fat
1/2 cup
Parmesan cheese