Chicken Tetrazzini - 3g Carbs, 2g Fiber
From www.diabetesselfmanagement.com
Preparation time: 30 minutes
Baking time: 10-15 minutes
1 lb boneless, skinless chicken breasts
10 oz angel hair pasta **Note
1 can (10 3/4 oz) condensed 98% fat-free, 30% less sodium
cream of mushroom soup (such as Campbell’s Healthy Request)
1/2 can (5 3/8 oz) condensed 98% fat-free, 30% less sodium
cream of celery soup (such as Campbell’s Healthy Request)
1/2 cup fat-free sour cream
2 cups fat-free milk
1/4 tsp black pepper
1 can (4 oz) sliced mushrooms, drained
Cooking spray
4 oz finely shredded, reduced-fat Cheddar cheese
Paprika
Boil chicken in 2 quarts of water until tender and no longer
pink, about 20 minutes. Drain and allow chicken to cool to
the touch. Dice chicken into small pieces. Meanwhile, cook
pasta according to package directions, omitting any salt.
Drain and set aside. Preheat oven to 425°F. In a large bowl,
whisk together the two soups, sour cream, milk, and pepper.
Stir in mushrooms and diced chicken. Toss in noodles,
coating evenly. Spoon into a 9"x13" baking dish coated with
cooking spray. Top evenly with cheese and sprinkle with
paprika. Bake for 10–15 minutes, or until cheese is melted.
Portion into 9 equal servings.
Unbaked, this recipe freezes well; it can be divided into
2 smaller baking dishes. Thaw in the refrigerator, then
bake. Leftovers reheat well.
Yield: 9 servings
Serving size: 1/9 of recipe
Per Serving:
274 Calories, 22g Protein, 6g Fat, 3g Saturated fat,
366mg Sodium, 3g Carbs, 2g Fiber
Exchanges per serving: 2 starch, 2 lean meat
Carbohydrate choices: 2 1/2
This recipe was developed by Tami Ross, a Diabetes
Nutrition Specialist and Certified Diabetes Educator
in Lexington, Kentucky.
**Note: This does not specify type of pasta as whole
grain or low carb but these would be a better choice.
Take care, Gloria