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Chicken Noodle Tetrazzini

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN NOODLE TETRAZZINI
 Categories: Pasta, Poultry
      Yield: 4 Servings
 
     12 oz Uncooked Medium Egg Noodles
      2 tb Margarine
      2 tb All-purpose flour
  1 1/2 c  Skim milk
      1 c  Water
      2    Chicken bouillon cubes
    1/8 ts Black pepper
    1/8 ts Cayenne pepper
     10 oz Frozen peas; thawed
    1/2 c  Non-fat, plain yogurt
      4 tb Grated Parmesan cheese
           -- divided
      8 oz Fresh mushrooms, sliced
      2 c  Diced, cooked chicken
 
  Prepare egg noodles according to package directions. While noodles are
  cooking, melt margarine in medium saucepan. Blend in flour until
  smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne
  pepper. Cook over medium heat, stirring constantly, until mixture
  thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt
  and 2 tablespoons of the Parmesan cheese.
  
  Preheat oven to 425 degrees F. When noodles are done, drain well. Mix
  noodles, mushrooms and sauce with chicken. Turn mixture into lightly
  greased 9 x 12-inch baking dish. Sprinkle with remaining Parmesan.
  Bake for 15 minutes. Serve immediately.
  
  Each serving provides: 393 Calories; 34 g Protein; 34.4 g
  Carbohydrates; 12.9 g Fat; 97.6 mg Cholesterol; 849 mg Sodium.
  Calories from Fat: 21%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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