INGREDIENTS
1
box whole-wheat spaghetti, dry
1 lb
boneless chicken breasts
2 tbsp
unsalted butter
3
stalks celery, diced
1
onion, diced
1 8 ounce container
white button mushrooms
2 tbsp
whole-wheat white flour
1/4 cup
dry white wine
1 cup
low-sodium chicken broth
1 1/2 cups
skim milk
4 oz
⅓-less fat cream cheese
1/4 tsp
black pepper
1/2 tsp
salt
1/2 tsp
garlic powder
1
bag frozen peas
1/2 cup
shredded Parmesan cheese