1 1/2 lbs. boneless skinless chicken breast
1 white onion (medium size)
8 oz uncooked (1/2 box) vermicelli spaghetti
2 oz shredded low fat Parmesan cheese
1/4 teaspoon allspice
1/2 teaspoon basil
2 teaspoons garlic powder (at least)
1/2 jar Heinz fat-free chicken gravy (6 oz)
1 tablespoon flour
6 oz low-fat sour cream
Cut chicken breast into 3/4 inch squares. Sauté in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.
Cook chicken thoroughly, testing by cutting largest piece - juices should no longer run pink and chicken will be tender.
Sprinkle liberally with garlic powder, basil and allspice; stir in.
Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.
Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.
Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.
Serves 4 (except in our family where it's lucky to serve 3!)
