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4
1/2 ounces GF angel hair pasta
2 carrots, shredded
1/4 cup diet margarine
1 garlic clove, minced
1 onion, chopped
3 tablespoons cornstarch
1 1/2 cups nonfat chicken broth
1 1/2 cups evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
16 ounces boned and skinned chicken breasts, cooked and
cubed
1 1/2 ounces nonfat GF Parmesan cheese
Cook
carrots and pasta together; drain. In large saucepan,
melt oleo; saute garlic and onion. Dissolve cornstarch
in broth; whisk into oleo mix. Whisk until smooth; add
milk and cook and stir as for white sauce. Add remaining
ingredients, including pasta and carrots, except cheese.
Pour into sprayed 11x7 pan; top with Parmesan and
sprinkle with paprika. Bake in 350º for 25 to 30
minutes.
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