Ingredients: |
Ingredients: 12 oz. - uncooked whole-wheat pasta, use whole-wheat egg noodles
1 spray - cooking spray
2 T. - fat-free margarine, divided
3 T. - vinegar, tarragon-flavored
1 lb. - mushrooms, sliced (about 6 cups)
1½ c. - fat-free chicken broth
1 c. - fat-free skim milk
4 tsp. - arrowroot powder
1 tsp. - thyme, dried
1 tsp. - tarragon, dried
½ tsp. - table salt OR more to taste
¼ tsp. - black pepper OR more to taste
¼ c. - fat-free sour cream
3 c. - chicken breast, cooked & cut into bite-sized pieces
1 c. - frozen peas & carrots, thawed
3 T. - SoyaKaas Grated Parmesan Style Soy Cheese OR similar product
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Directions: |
Directions:Cook noodles according to package directions with added salt; drain and set aside. Preheat oven to 375º. Coat a 9 x 13 pan with cooking spray. Heat 1 T. of margarine and vinegar together in a large non-stick skillet over medium heat. Add mushrooms; cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside. Whisk broth, milk and arrowroot together in a medium-size saucepan until smooth. Stir in remaining T. of margarine; set over medium heat. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream. Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl. Pour into prepared pan; sprinkle with grated topping. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve. |
This recipe for Chicken Tetrazzini is from