Serves 8
To recognize heart-healthy dinner
alternatives during February (American Heart Month), this is a
lower-in-fat version of a popular classic chicken, vegetable, and
pasta casserole.
1 Tbs. olive oil
2 zucchini, sliced crosswise
1 cup thinly sliced mushrooms
1/2 red bell pepper, chopped
1/2 medium onion, chopped
2 cloves garlic, minced
3 Tbs. flour
2 cups chicken broth
1/4 cup nonfat sour cream
2 cups cooked chicken, cut in thin
strips
1/4 cup grated Parmesan cheese
2 Tbs. dry sherry (optional)
8 oz. pasta, cooked according to
package directions
2 Tbs. seasoned dry bread crumbs
Preheat oven to 375° F. Spray a 9 x 13 x 2-inch baking dish
lightly with vegetable oil spray; reserve. In a large skillet,
heat olive oil over medium-high heat. Add zucchini, mushrooms, red
bell pepper, onion, and garlic, and cook for 3 to 4 minutes, or
until vegetables are tender, stirring occasionally. Sprinkle flour
over vegetables and stir to coat. Add chicken broth (and salt and
pepper to taste, if desired) and bring to a simmer over
medium-high heat. Cook for 2 to 3 minutes or until mixture
thickens, stirring occasionally. Reduce heat to low and spoon some
of the warm vegetable mixture into the sour cream, return all to
pan along with the cooked chicken strips, Parmesan cheese, and dry
sherry. Cook over low heat for 1 to 2 minutes, until mixture is
warmed through, stirring occasionally. Layer the pasta and
chicken/vegetable sauce alternately in the prepared baking dish,
finishing with a layer of sauce on top. Sprinkle bread crumbs over
the top and bake the casserole, uncovered, for 20 to 25 minutes,
until nice and bubbly!
