Chicken Tetrazzini

2 teaspoons unsalted stick margarine
2 celery stalks, diced
2 scallions, thinly sliced 1 tablespoon all-purpose flour
1 cup skim milk
1/3 cup shredded reduced­ fat cheddar cheese
1 cup cubed cooked skin­less chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen green peas
7 fat-free saltine crackers, crumbled

Preheat the oven to 350º F.  In a large nonstick saucepan, melt the margarine. Add the celery and scallions; cook, stirring as needed, until softened, about 4 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about 3 minutes. Add the cheese and stir until melted. Stir in the chicken, macaroni and peas; cook, stirring as needed, until heated through and the peas are thawed, about 3 minutes. Transfer to a 1 1/2-quart casserole; top with the cracker crumbs. Bake until the crackers are lightly browned, about 10 minutes.

PER SERVING: 406 Calories, 10 g Total Fat, 4 g Saturated Fat, 64 mg Cholesterol, 410 mg Sodium, 43 g Total Carbohydrate, 3 g Dietary Fiber, 34 g Protein, 356 mg Calcium.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1Fat.

MAKES 2 SERVINGS
POINTS PER SERVING: 8.