Chicken Tetrazzini

Chicken Tetrazzini 3-ozs. penne pasta 1/2 cup chicken broth 1/4 cup diced bell pepper 1/4 cup diced onion 1 cup chopped fresh mushrooms 1 cup fresh broccoli florets 1/2 cup sliced carrots 12-ozs. cooked chicken 1 cup non-fat buttermilk 2 tbsp. cornstarch 1/2 tsp. freshly ground black pepper 1/2 tsp. granulated garlic pinch of nutmeg 1/4 cup chopped fresh parsley 1/4 cup grated parmesan cheese 1/4 cup lite sour cream 2 tbsp. fresh bread crumbs Preheat oven to 350ºF. Coat a 9 x 9 x 2-in. baking dish with non-stick spray and set aside. Cook pasta according to package directions and set aside. Coat a large non-stick skillet with non-stick spray and add the broth. Over high heat, sauté the bell pepper, and onion till tender, add the mushrooms, and sauté a couple of minutes more; add the broccoli and carrots, sauté two more minutes. Stir in the chicken and set aside. In a small bowl stir together the buttermilk, cornstarch, black pepper, garlic and nutmeg. Stir into the chicken mixture. Cook stirring over medium heat until the mixture thickens slightly. Cook and stir 2 minutes. Stir in the pasta, parsley and Parmesan cheese and the sour cream. Transfer to the prepared baking dish. Sprinkle with the bread crumbs Coat with non-stick spray. Bake for 12-15 minutes or until bubbly. Serves 4 Exchange = 3 meat, 1 1/2 bread/starch, 1/2 vegetable.