Chicken Noodle Tetrazzinipasta, poultry 12 oz uncooked medium egg noodles 2 tablespoon margarine 2 tablespoon all-purpose flour 1 1/2 cup skim milk 1 cup water 2 chicken bouillon cubes 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 10 oz frozen peas; thawed 1/2 cup non-fat, plain yogurt 4 tablespoon grated parmesan cheese - divided 8 oz fresh mushrooms, sliced 2 cup diced, cooked chicken Prepare egg noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend in flour until smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne pepper. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of the Parmesan cheese. Preheat oven to 425 degrees F. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 x 12-inch baking dish. Sprinkle with remaining Parmesan. Bake for 15 minutes. Serve immediately. Each serving provides: 393 Calories; 34 g Protein; 34.4 g Carbohydrates; 12.9 g Fat; 97.6 mg Cholesterol; 849 mg Sodium. Calories from Fat: 21% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) |
