 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
This is a lower fat version of Chicken Tetrazzini. It's great for potluck or new mothers and just plain eating. Ingredients:
1 lb sliced fresh mushrooms |
1/2 cup dry sherry |
2 tablespoons reduced-calorie margarine, melted and divided |
4 (4 ounce) boneless skinless chicken breast halves |
vegetable oil cooking spray |
1/2 cup chopped scallion |
1/4 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
3 cups no-salt-added chicken broth, divided |
1 (8 ounce) carton nonfat sour cream |
1 lb linguine, uncooked |
1/2 cup shredded reduced-fat monterey jack cheese |
1/4 cup freshly grated parmesan cheese, plus |
2 tablespoons freshly grated parmesan cheese, divided |
1/8 teaspoon fresh ground black pepper |
1/4 cup fine dry breadcrumb |
Directions:
1. Sauté mushrooms in sherry and 1 Tbl margarine in a nonstick skillet over high heat 5 minutes.
2. Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes (or use equivalent amount of leftover chicken [or turkey]). Drain; let cool, and shred. Coat a saucepan with cooking spray; place over medium heat until hot. Add onion and sauté until tender.
3. Combine flour and 1/2 cup broth. Add 2 1/2 cups broth and flour mixture to onion. Cook over medium heat until thickened. Remove from heat; stir in sour cream.
4. Cook linguine according to package directions, omitting salt and fat; drain.
5. Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese, and pepper. Stir in linguine.
6. Spoon into a 13x9x2-inch baking dish coated with cooking spray.
7. Combine breadcrumbs and remaining Parmesan cheese and margarine; sprinkle over chicken.
8. Bake, uncovered at 350°F for 30 minutes.
|
|