| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Ziti or Mostaccioli or other medium pasta shape, uncooked |
| 2 Esslöffel | margarine divided |
| 8 x ca. 30 g | mushrooms sliced |
| 3 Esslöffel | all-purpose flour |
| 1 Esslöffel | dijon mustard |
| 1 3/4 Tasse | skim milk |
| 1/4 Teelöffel | salt |
| 5 x ca. 30 g | Canned chunk white chicken drained and flaked |
| 2 x ca. 30 g | Pimentos; drained & sliced |
| 1/3 Tasse | parmesan grated |
| | salt |
| | pepper ground |
|
Preheat oven to 350 degrees F. Prepare pasta according to package directions. While pasta is cooking, melt 1 tablespoon margarine in skillet over medium-high heat. Add mushrooms and saute 2 to 3 minutes. Drain off any liquid and set mushrooms aside. Place the remaining margarine in the skillet and melt over medium-low heat. With a wire whisk, stir in flour. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and thickens. Once thickened, stir in mushrooms and remove from heat.
When pasta is done, drain well. Return pasta to the pot and add chicken, mushroom mixture, pimentos, cheese and pepper. Combine all ingredients together and transfer to a 2-quart casserole dish. Bake for 15 minutes or until heated through. Serve immediately.
Each serving provides: 523 Calories; 29.3 g Protein; 75.2 g Carbohydrates; 11.1 g Fat; 37.8 mg Cholesterol; 636 mg Sodium. Calories from Fat: 19%
with permission)
|
|
Anmerkungen zum Rezept:
keine |
