Chicken Tetrazzini

Recipe Ingredients

8 oz	227g	Vermicelli or other thin noodle
2 teaspoons	10ml	Margarine
8 oz	227g	Fresh mushrooms - sliced
1/4 cup	15g / 0.5oz	Chopped green onions
1		Fat-free reduced-sodium chicken broth - (14 oz)
1 cup	237ml	Low-fat (1%) milk - divided
2 tablespoons	30ml	Dry sherry
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
2 oz	56g	Chopped pimiento - drained
4 tablespoons	60ml	Grated Parmesan cheese - (2 oz) - divided
1/2 cup	118ml	Reduced-fat sour cream
2 cups	125g / 4.4oz	Cooked skinless chicken breasts - cut bite size

Recipe Instructions

Preheat oven to 350 degrees. Cook noodles according to package directions, omitting salt. Drain; set aside.

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.

Pour remaining 1/2 cup milk into small jar with tight-fitting lid; add flour, nutmeg, salt and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 2 tablespoons Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.

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 until hot. Let cool slightly before serving.

This recipe yields 6 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 338; Calories from fat 16%; Total Fat 6g; Saturated Fat 2g; Protein 23g; Carbohydrates 44g; Cholesterol 40mg; Sodium 343mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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