Terrific Tetrazzini

When I was looking for recipes this week I wanted quick and easy AND I wanted to use up the meat we already have in the house. So since I roasted a chicken last week I needed to put some of the meat to good use. Why not Chicken Tetrazzini?? I love chicken and I love pasta so lets throw them together with a creamy sauce and vegetables! I divided the recipe in half and have placed my changes in italics. This dish was good but needed more flavor. Perhaps next time I will use more spices/herbs.

Source: Weight Watchers

Chicken Tetrazzini

• 12 oz uncooked whole-wheat egg noodles
• 1 sprays cooking spray
• 2 Tbsp fat-free margarine, divided (I Can't Believe It's Not Butter Light)
  
• 3 Tbsp vinegar, tarragon-flavored (balsamic vinegar... how do you make tarragon-flavored?)
  
• 1 pound mushroom(s), sliced (about 6 cups) (baby bellas)
  
• 1 1/2 cup fat-free chicken broth
• 1 cup fat-free skim milk (1% milk)
  
• 4 tsp arrowroot powder (1 1/2 tsp cornstarch to 1 tsp arrowroot powder)
  
• 1 tsp dried thyme
• 1 tsp dried tarragon
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 1/4 cup fat-free sour cream (light sour cream)
  
• 3 cup cooked chicken breast, cut into bite-sized pieces
• 1 cup frozen peas and carrots, thawed
• 3 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product (real parmesan cheese)
  

Cook noodles according to package directions with added salt; drain and set aside.

Preheat oven to 375°F. Coat a 9 X 13-inch pan with cooking spray. (I used an 8x8)

Heat 1 tablespoon of margarine and vinegar together in a large nonstick skillet over medium heat. Add mushrooms; cook until soft, stirring, about 5 minutes. Remove mushrooms and set aside.

Whisk broth, milk and arrowroot together in a medium-size saucepan until smooth. Stir in remaining tablespoon of margarine; set over medium heat. Cook, stirring with a wooden spoon, until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat; stir in sour cream.

Combine cooked noodles, chicken, mushrooms, peas and carrots, and sauce together in a large bowl. Pour into prepared pan; sprinkle with grated topping. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve. (mine served 4)

Original Recipe = 6 WW points, 8 servings
My Recipe = 7 WW points, 4 servings (halving all ingredients)