Chicken noodle tetrazzini

Yield: 4 Servings

Measure Ingredient
12 ounces Uncooked Medium Egg Noodles
2 tablespoons Margarine
2 tablespoons All-purpose flour
1½ cup Skim milk
1 cup Water
2 \N Chicken bouillon cubes
⅛ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
10 ounces Frozen peas; thawed
½ cup Non-fat, plain yogurt
4 tablespoons Grated Parmesan cheese divided
8 ounces Fresh mushrooms, sliced
2 cups Diced, cooked chicken

Prepare egg noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend in flour until smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne pepper. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of the Parmesan cheese.

Preheat oven to 425 degrees F. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 x 12-inch baking dish. Sprinkle with remaining Parmesan.

Bake for 15 minutes. Serve immediately.

Each serving provides: 393 Calories; 34 g Protein; 34⅖ g Carbohydrates; 12.9 g Fat; 97⅗ mg Cholesterol; 849 mg Sodium.

Calories from Fat: 21%

Copyright National Pasta Association () (Reprinted with permission)

Similar recipes