Mini Penne Chicken Tetrazini

Catchy title, huh?!  My husband and I are trying to eat low fat, so I've been researching recipes.  And since my friend over at Three Side of Crazy posts lots of recipes, I thought I would jump in with one as well.

I found a chicken tetrazzini recipe I liked and made some modifications to the ingredients and the preparation, then put it in a program that determine the calorie, carb, fat, and protein per serving.  Everyone liked it, even the teenagers!  Here's my mini penne chicken tetrazzini!

4 cups cooked Barilla mini penne pasta (or whatever brand you like)
2 Tablespoons butter (not margarine)
1/4 cup flour
3 cups Store-brand 1 % milk
12 ounces chicken broth
1/3 cup parmesan/romano shredded
2 cups chopped or sliced white mushrooms
3 small chicken breasts, baked, diced
1/3 cup frozen green peas
1 cup 2% milk shredded mild cheddar cheese
salt and pepper to taste

Heat oven to 375 degrees.  Bake chicken ahead of time and dice.  Set aside.  Cook pasta according to package directions.  While that is cooking, melt butter in a small skillet or a sauce pan.  Stir in flour.  Whisk in milk, chicken broth, mushrooms, salt, and pepper.  Bring to a boil.  Reduce heat and simmer for ten minutes.

Stir the parmesan, pasta, turkey, and peas into the milk mixture.  Transfer to a baking dish.  Sprinkle with shredded mild cheddar cheese.  Lightly cover with foil.  Bake for 30 minutes.

I served this with spinach salad.  My family loved it!  I forgot to take a picture, so what you see above is the portion I'm taking for lunch tomorrow.  Please let me know if you try it!

Nutrition Information:  Serves 8
Per Serving - 363 calories, 44 g carbs, 10 g fat, 25 g protein

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