1. Cook spaghetti or linguine according to package directions; drain.
2. Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry (if using), and half of the Parmesan cheese. Add cooked spaghetti; stir gently to coat.
3. Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds. Bake in a 350 F oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 6|
|Calories from Fat: 128 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 54.9mg||17 %|
|Sodium 282.9mg||10 %|
|Potassium 415.7mg||11 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 35.7g|
|Protein 22.9g||33 %|
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Calories per serving: 381
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