Chicken Tetrazzini

• Print

Thursday, January 01, 2004

Categories:

American/Entree

Yield:

4 servings, approximately 2 cups each

Ingredients:

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

Directions:

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.

Nutrition Facts:

333 calories, 47g carbohydrate, 23g protein, 5g fat, 2.2g saturated fat, 47mg cholesterol, 3.2g dietary fiber, 700mg sodium

Source:

Dennis Berno, Siegfried Health Club, St. John Medical Ce