This low-fat chicken tetrazzini recipe is proof that you can have rich-tasting dishes without the sodium and fat.
1 tablespoon (15 ml) olive oil
1 cup (160 g) onion, chopped
1/2 cup (35 g) mushrooms, sliced
1 tablespoon (8 g) flour
1/4 cup (60 ml) white wine
3 cups (330 g) cooked chicken breast, cubed
12 ounces (340 g) macaroni, cooked
2 cups (470 ml) low sodium chicken broth
4 ounces (115 g) low fat Swiss cheese, diced
2 tablespoons (30 ml) skim milk
1. Preheat oven to 350°F (180°C, or gas mark 4). In a skillet, heat the oil over low heat. Add onions and cook for 15 minutes, or until golden brown, stirring often.
2. Add mushrooms and cook 5 minutes longer. Stir in flour, blending thoroughly. Stir in remaining ingredients except milk.
3. Transfer to ovenproof casserole dish. Cover and bake for 30 minutes. Stir in milk. Re-cover and bake 5 minutes longer.