Sunday, September 23, 2007

Chicken Tetrazzini

Serves 2

2 teaspoons unsalted butter
2 celery stalks, diced
2 scallions, thinly sliced
1 tablespoon all-purpose flour
1 cup skim milk
1/3 cup shredded RF cheese
1 cup cubed cooked skinless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen green peas
7 FF saltine crackers, crumbled

1. Preheat oven to 350.

2. In a large non-stick saucepan, melt the butter. Add the celery and scallions; cook, stirring as needed, until softened, about 4 min.

3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in milk and cook, stirring constantly, until the mixture boils and thickens, about 3 min. Add the cheese and stir until melted.

4. Stir in the chicken, macaroni, and peas; cook, stirring, as needed, until heated through and peas thawed, about 3 min. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until lightly browned, about 10 min.

Per serving: 406 cal, 10 g fat, 3 g fiber.
Points per serving:8

From Weight Watchers Simply the Best cookbook

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