Preparation time (min): 30
Cooking time (min): 10
Serves: 8

Ingredients:

500 g tagliatelle
1 cup mushroom, sliced
500 g chicken breast, boiled and shreddeded
White sauce
1 liters chicken broth
10 tablespoons skimmed milk powder
6 tablespoons cornstarch
1 teaspoon salt
teaspoon white pepper
1 pinch nutmeg
cup light yellow cheese, grated

Method of Preparation

In a pan, mix white sauce ingredients.
Cook over low heat, stir constantly until sauce thickens.

Cook tagliatelle in boiling water.
Drain and divide into 2 equal portions.
Put first portion in a tray (25 x 40 cm).
Cover with the white sauce.

Add chicken and mushrooms, mix well.
Add remaining tagliatelle and sauce.
Mix again.
Cover surface with grated cheese.
Bake in preheated oven (250 C) for 20 minutes.
Grill the surface for 5 more minutes until cheese is golden brown.

Serve hot.

Tip: Instead of 10 tablespoons skimmed milk powder and 1 liters chicken broth, use 3 cups fresh skimmed liquid milk and 3 cups chicken broth.
If the chicken breast was not previously prepared, start by boiling 500 g .
Instead of 1 liters chicken broth, use 1 cups water and 2 fat-free chicken broth cubes and remove salt from the recipe.

Nutritional value per serving:

Energy (Cal): 430
Cholesterol (mg): 120
Fats (g): 10
Starch (g): 55
Proteins (g): 30
Fibers (g): 3