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Chicken Tetrazzini Casserole

pasta, chicken - breast

1 1/2 boneless skinless chicken breasts
2/3 cup dry white wine
2 pkg (1/2-oz) fresh sage; divided
6 large cloves garlic; halved
skim milk
2 large carrots; peeled, thickly sliced
1 large onion; peeled, chunked
3/4 pound fresh angel hair or spaghetti pasta
3 tablespoon butter or margarine
1/2 pound button mushrooms; sliced
3 tablespoon flour
1/2 teaspoon dry English mustard
3/4 cup frozen peas
1/2 cup grated Gruyere (optional)

This easy casserole can be made the day before and refrigerated (covered) overnight. It also travels well if you want to take it for a potluck supper. Place the chicken breasts and wine in a shallow baker with the leaves from one of the packages of sage and the halved garlic cloves. Cover with plastic wrap and microwave until chicken is just cooked. (Alternately, poach the chicken in a saucepan on the stove, or in a baker in the oven.) Remove the chicken; cut into large chunks; discard the sage leaves; mash the garlic cloves and set aside. Measure the cooking liquid (there should be about 3/4 cup) and make it up to 2-1/2 cups with skim milk. Add the carrots and onion to a large pot of salted boiling water; after 3-5 minutes add pasta. Cook until pasta is just tender. Drain but do not rinse. Return to the pot. Preheat oven to 350ºF. Meanwhile, in a medium saucepan, melt the butter or margarine until bubbly; add mushrooms and cook over high heat, stirring occasionally, until mushrooms are browned and have regained their liquid. Reduce heat; stir in flour; cook and stir 1 minute. Gradually stir in mustard and cooking liquid/milk mixture, cooking over medium heat until you have a smooth, thickened sauce. Add mashed garlic, the other package of sage (chopped) and the peas, pour over the cooked carrots, onion and pasta; mix well to totally combine. Place in a sprayed (or lightly greased) shallow 9" x 13 " (2 3 x 30 cm) baker. Sprinkle the cheese over top, if using. Bake about 30 minutes or until bubbling; turn on broiler and place baker under heat for enough time to lightly brown the cheese on top. Note: If you prepare the casserole and refrigerate, let it cook for a slightly longer period of time before putting it under the broiler.

Contributor: Jan Peskett - Save-on-Foods' Appeal

Yield: 6 servings

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