Chicken Noodle Tetrazzini - a Little Healthier |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Keep all the traditional goodness of chicken tetrazzini yet whittle out some of the fat and calories. A great kid-friendly, weeknight meal to use up leftover chicken or a rotisserie chicken from the deli. If you're not watching fat intake, feel free to use full-fat ingredients. Ingredients:
16 ounces whole wheat noodles |
2 tablespoons light margarine |
2 tablespoons all-purpose flour |
1 1/2 cups skim milk |
1 cup fat-free chicken broth |
1/8 teaspoon black pepper |
1/4-1/2 teaspoon ground thyme, to taste (or use fresh thyme leaves) |
1 (10 ounce) package frozen peas, thawed |
1/2 cup nonfat plain yogurt |
4 tablespoons grated parmesan cheese, divided |
10 ounces fresh mushrooms, sliced |
2 cups cooked chicken breasts, cubed |
salt |
2 tablespoons seasoned bread crumbs |
Directions:
1. Cook egg noodles according to package directions. Drain, cover and set aside.
2. Preheat oven to 425°.
3. Melt margarine in medium saucepan; blend in flour until smooth. Cook for 1 minute but don't let it brown.
4. Slowly whisk in milk, chicken broth, thyme and black pepper.
5. Cook sauce over medium heat, stirring constantly until mixture thickens and comes to a boil (about 10 minutes).
6. Stir in peas, yogurt and two tablespoons of parmesan cheese.
7. Mix together noodles, mushrooms, sauce and chicken. Taste for seasonings; add salt and more pepper if desired.
8. Turn mixture into lightly greased 9 x13 baking dish.
9. Sprinkle with remaining parmesan cheese and bread crumbs.
10. Bake 15 minutes or until heated through and golden brown on top.
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