2 bags Skinny Dip Noodles,
1 1/2 cups shredded leftover turkey or rotisserie chicken
1/2 pkg sliced mushrooms
1/2 medium onion, diced fine
1/2 cup frozen peas & carrots, not thawed
1 stalk celery, diced fine
1/4 cup chopped parsley
1 cup grated lowfat Cheddar
1/2 cup grated Parmesan
2 oz cream cheese, cubed
1/2 cup chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons flour
1 teaspoon grated lemon zest
2 teaspoons olive oil
Preheat oven to 375 F. Coat 9x9" baking dish with cooking spray. Rinse and drain noodles, let sit in the colander.
Heat oil in a nonstick skillet. Add mushrooms and cook until golden brown, transfer to a plate. Add onion and celery to skillet, season with salt and pepper then cook until tender crisp but not soft. Sprinkle flour over veggies and cook while stirring for 1 minute. Stir in wine and broth. Simmer 3 minutes then remove from heat.
Add cream cheese, lemon zest, lemon juice and Parmesan to veggie mixture. Stir until cream cheese melts, then stir in turkey, noodles, peas, mushrooms and parsley. Season to taste and spoon into the baking dish. Sprinkle with Cheddar and cover with foil. Bake 20 minutes or until hot. Let sit 5 minutes then serve.
Calories: 268 Carbs: 6 grams Protein: 30 grams
Fat: 14 grams Fiber: 1 gram WW Points Plus: 7