3 C. dry corkscrew macaroni1 1/2 C. shredded zucchini 1/2 C. shredded carrot Olive oil cooking spray 1 small onion, chopped 1 can (10 3/4 oz.) 97% fat-free condensed cream of mushroom soup 1/4 C. fat-free milk 1/4 C. low-fat sour cream 1 T. grated Parmesan cheese 2 cans (5 oz. each) white chicken, drained
In a large saucepan prepare macaroni without adding fat or salt. Add zucchini and carrot for last minute of cooking time. Drain in colander and set aside. Spray the saucepan with nonstick cooking spray. Add onion and cook until tender. Add soup, milk, sour cream, cheese, chicken and macaroni mixture. Continue cooking until heated throughout, stirring constantly.