Chicken Tetrazzini With a Twist

• 3 cups fusilli, uncooked
• 1 zucchini, shredded
• 1 carrot, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
• 14 cup low-fat milk
• 14 cup nonfat sour cream
• 1 tablespoon parmesan cheese
• 2 cups cooked chicken, cubed

1. Cook the pasta according to package directions, without the salt in a 4-quart saucepan.
2. Add the zucchini and carrot for the last 1 minute of cooking time.
3. Drain the pasta mixture well in a colander.
4. Return pan to stove.
5. Heat the oil in the saucepan over medium heat.
6. Add the onion and cook until it's tender and translucent.
7. Stir the soup, milk, sour cream, cheese, chicken and pasta mixture in the saucepan and cook until the mixute is hot and bubbling.

fusilli, zucchini, carrot, olive oil, onion, mushroom soup, lowfat milk, nonfat sour cream, parmesan cheese, chicken

Taken from www.food.com/recipe/chicken-tetrazzini-with-a-twist-414049 (may not work)