Chicken Tetrazzini

This mouth-watering pasta and chicken casserole is destined to be a family favorite. Fresh mushrooms, green onions and pimiento add zest to this reduced-fat, reduced-sodium version of the original.

Ingredients:

• 8 ounces uncooked vermicelli or other thin noodle
• 2 teaspoons margarine
• 8 ounces fresh mushrooms, sliced
• ¼ cup chopped green onions
• 1 can (about 14 ounces) fat-free reduced-sodium chicken broth
• 1 cup low-fat (1%) milk, divided
• 2 tablespoons dry sherry
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 2 ounces chopped pimiento, drained
• 4 tablespoons (1 ounce) grated Parmesan cheese, divided
• ½ cup reduced-fat sour cream
• 2 cups cooked boneless skinless chicken breasts, cut into bite-size pieces

Directions:

1. Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
2. Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup milk and sherry to onion mixture.
3. Pour remaining 1/2 cup milk into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute.
4. Reduce heat; stir in pimiento and 2 tablespoons Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
5. Lightly coat 1-1/2 quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 30 to 35 minutes or until hot. Let cool slightly. Cut into 6 wedges before serving.

Nutritional Information:
Serving Size: 1 tetrazzini wedge

• Calories = 338
• Total Fat = 6 g
• Saturated Fat = 2 g
• Carbohydrate = 44 g
• Protein = 23 g
• Fiber = 1 g
• Sodium = 343 mg
• Cholesterol = 40 mg

Dietary Exchange:

• Starch = 2.5
• Meat = 2
• Vegetable = 1

Source: http://www.diabeticcooking.com