Chicken Tetrazzini

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Difficulty: medium

Ingredients

12 oz uncooked whole wheat pasta- egg noodles
cooking spray
2 tbls ff margarine- divided
3 tbls vinegar, tarragon flavored
1 pound mushrooms sliced
1 1/2 cups ff chicken broth
1 cup ff skim milk
4 tsps arrowroot powder
1 tsp thyme
1 tsp tarragon
1/2 tsp salt
1/4 tsp pepper
1/4 cup ff sour cream
3 cups cooked chicken breast, cut in bite sized pieces
1 cup frozen peas and carrots- thawed
3 tbls Parmesan cheese

Directions

Cook noodles according to package and set aside.
Preheat oven to 375F.
Coat 13x9 inch pan with cooking spray

Heat 1 tbls margarine and vinegar together in a large skillet over med heat.
Add mushrooms cook until soft, stirring about 5 minutes. remove mushrooms and set aside.

Whisk broth and arrowroot together in a med sized saucepan until smooth.
Stir in remaining tbls margarine.
Cook 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 cheese.
Bake until bubbling and hot and top is starting to brown, about 20 minutes.
Slice into 8 pieces and serve