Cabbage Pasta Bake

4 ounces spinach fettuccine
1-1/2 cups carrots, thinly sliced
8 ounces coleslaw mix (shredded cabbage and carrots)
1 cup reduced-sodium chicken broth
1 teaspoon caraway seed
1/4 teaspoon pepper
1/8 teaspoon salt
One 12-ounce carton low-fat cottage cheese
1 tablespoon horseradish mustard
1/2 cup skim milk
1 tablespoon corn starch
1 tablespoon chives, snipped
Non-stick spray coating
1/2 cup Crispy rye cracker crumbs

Preheat oven to 375F. Prepare fettucin1 according to package directions, but omit the salt and add the sliced carrots during the last 5 minutes of cooking. Drain well and set aside. In a large saucepan, combine coleslaw mix, chicken broth, caraway seed, pepper and salt. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Stir in undrained cottage cheese and mustard. In a separate bowl, mix milk and cornstarch. Then add to hot mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Stir in chives and drained pasta mixture; toss to mix. Spray a 2-quart baking dish with non-stick spray coating. Turn pasta mixture into dish. Sprinkle with cracker crumbs. Bake in a 375F oven for 15-20 minutes or until heated through and bubbly.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana