Chicken Noodle Tetrazzini - A Little Healthier

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 16 ounces whole wheat noodles
• 2 tablespoons light margarine
• 2 tablespoons all-purpose flour
• 1 1/2 cups skim milk
• 1 cup fat-free chicken broth
• 1/8 teaspoon black pepper
• 1/4-1/2 teaspoon ground thyme, to taste (or use fresh thyme leaves)
• 1 (10 ounce) package frozen peas, thawed
• 1/2 cup nonfat plain yogurt
• 4 tablespoons grated parmesan cheese, divided
• 10 ounces fresh mushrooms, sliced
• 2 cups cooked chicken breasts, cubed
• salt
• 2 tablespoons seasoned bread crumbs

Recipe

• 1 cook egg noodles according to package directions. drain, cover and set aside.
• 2 preheat oven to 425°.
• 3 melt margarine in medium saucepan; blend in flour until smooth. cook for 1 minute but don't let it brown.
• 4 slowly whisk in milk, chicken broth, thyme and black pepper.
• 5 cook sauce over medium heat, stirring constantly until mixture thickens and comes to a boil (about 10 minutes).
• 6 stir in peas, yogurt and two tablespoons of parmesan cheese.
• 7 mix together noodles, mushrooms, sauce and chicken. taste for seasonings; add salt and more pepper if desired.
• 8 turn mixture into lightly greased 9"x13" baking dish.
• 9 sprinkle with remaining parmesan cheese and bread crumbs.
• 10 bake 15 minutes or until heated through and golden brown on top.