Diabetic Recipes : Chicken Tetrazzini

(makes 4 servings)

Ingredients:

• 3 ounces penne pasta
  
• ½ cup chicken broth
  
• ¼ cup diced bell pepper
  
• ¼ cup diced onion
  
• 1 cup chopped fresh mushrooms
  
• 1 cup fresh broccoli florets
  
• ½ cup sliced carrots
  
• 12 ounces cooked chicken
  
• 1 cup non-fat buttermilk
  
• 2 Tablespoons cornstarch
  
• ½ teaspoon freshly ground black pepper
  
• ½ teaspoon granulated garlic
  
• Pinch of nutmeg
  
• ¼ cup chopped fresh parsley
  
• ¼ cup grated parmesan cheese
  
• ¼ cup lite sour cream
  
• 2 Tablespoons fresh bread crumbs
  

Preparation:

• Preheat oven to 350 degrees F. Lightly coat a 9 x 9 x 2-inch baking dish with non-stick spray and set aside.
  
• Cook pasta according to package instruction and set aside.
  
• Lightly coat large non-stick skillet with non-stick spray and add broth. Over high heat, sauté bell pepper, and onion until tender
  
• Add mushrooms, and sauté a couple of minutes more, add broccoli and carrots, sauté 2 more minutes. Stir in chicken and set aside.
  
• Stir together buttermilk, cornstarch, black pepper, garlic and nutmeg in small bowl. Stir into the chicken mixture. Cook stirring over medium heat until mixture thickens slightly. Cook and stir 2 minutes. Stir in pasta, parsley, Parmesan cheese and sour cream.
  
• Transfer to prepared baking dish. Sprinkle with bread crumbs Coat with non-stick spray. Bake until bubbly (about 12 to 15 minutes).
  

Make 4 Servings:

Diabetic Exchanges: 3 meat, 1½ bread/starch, ½ vegetable.