Chicken Tetrazzini With a Twist |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This looks like an easy, somewhat healthy weeknight dish. I'm going to see if it fits into my rotation! One pot meals make one happy Julia on a Monday night. The original recipe calls for 2 cans of white chicken breast in water but we don't use canned chicken so I will use leftover chicken. Ingredients:
3 cups fusilli, uncooked |
1 zucchini, shredded |
1 carrot, shredded |
1 tablespoon olive oil |
1 onion, chopped |
1 (10 3/4 ounce) can healthy request cream of mushroom soup |
1/4 cup low-fat milk |
1/4 cup nonfat sour cream |
1 tablespoon parmesan cheese |
2 cups cooked chicken, cubed |
Directions:
1. Cook the pasta according to package directions, without the salt in a 4-quart saucepan. Add the zucchini and carrot for the last 1 minute of cooking time. Drain the pasta mixture well in a colander.
2. Return pan to stove. Heat the oil in the saucepan over medium heat. Add the onion and cook until it's tender and translucent. Stir the soup, milk, sour cream, cheese, chicken and pasta mixture in the saucepan and cook until the mixute is hot and bubbling.
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