Chicken Tetrazzini
4
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
This creamy Italian specialty will easily become a family favourite.
Ingredients
Uncooked whole wheat pasta
12 oz, use whole-wheat egg noodles
Cooking spray
1 spray(s), (5 one-second sprays per serving), nonstick
Fat-free margarine
2 tbsp(s), divided
Vinegar
3 tbsp(s), tarragon-flavoured
Mushrooms
1 pound(s), sliced (about 6 cups)
Fat free chicken broth
1½ cup(s)
Fat-free skim milk
1 cup(s)
Uncooked arrowroot
4 tsp(s)
Dried thyme
1 tsp(s)
Dried tarragon
1 tsp(s)
Table salt
½ tsp(s), or more to taste
Black pepper
¼ pinch(es), or more to taste
Fat free sour cream
¼ cup(s)
Cooked skinless, boneless chicken breast
1¼ pound(s)
Frozen peas and carrots
1 cup(s), thawed
Grated Parmesan cheese
3 tbsp(s)
Instructions
1
Cook noodles according to package directions with added salt; drain and set aside.
2
Preheat oven to 375°F. Coat a 9 X 13-inch pan with cooking spray.
3
Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat. Add mushrooms; cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside.
4
Whisk broth, milk and arrowroot together in a medium-sized saucepan until smooth. Stir in remaining tablespoon 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.
5
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.
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