• Servings: 4
• 6 oz. wide noodles (I used the no-yolk egg noodles)
• 1 tbsp olive oil
• 4 tsp all-purpose flour
• 2 cups fat-free milk
• 1 tbsp grated Parm cheese (use the real stuff!) - maybe try jalapeno cheese instead????
• 2 cups cubed coked chicken breast
• 1 red onion, chopped
• 2 tbsp chopped canned green chiles (I even put in two cans and it wasn't "zesty")
• 1 tbsp Dijon mustard
• 4 tsp seasoned dried bread crumbs

1. 1. Cook noodles accordingly. Preheat oven to 375F. Spray 2-quart casserole dish.
3. 2. Cook red onion in a bit of olive oil until soft. (This is the step I added because it was weird eating a "squishy" meal and then biting into a firm piece of onion - bleh!).
4. Transfer to bowl.
6. 3. In med. saucepan, heat the oil. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from heat. Stir in noodles, chicken, onion, chiles and mustard.
8. 4.Transfer to the casserole dish; sprinkle with bread crumbs. Bake until browned and bubbling, 20-25 minutes.
10. Serves 4. Original Serving: 1 generous cup = 9 points

(WW Complete Cookbook) Ok, so my husband and I had some issues with this one. I know how to fix one problem, but I haven't figure out how to solve the other one (it needed more spice to be classified "zesty" to us. Original Serving: 1 generous cup = 9 points