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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a lighter version of Chicken Tetrazzini. I found it in a Cooking Light pasta book. It is great for a low sodium diet too. It tastes really good for being a light dish. My family enjoyes this...even my 4 picky kids. The basil, oregano, and parsley are my additions. I have also made this without the Sherry and Pimientos with wonderful results. (1 1/3 cup servings) Ingredients:
1 tablespoon margarine |
3 cups sliced fresh mushrooms |
1/3 cup minced onion |
1/2 cup all-purpose flour |
2 1/3 cups no-salt-added chicken broth, undiluted (i make my own) |
2 cups skim milk |
1/4 cup light cream cheese, product |
1/4 cup parmesan cheese, divided |
1/4 cup dry sherry (- can be left out) |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/2 teaspoon dried parsley |
1 (2 ounce) jar diced pimentos, drained |
7 ounces spaghetti or 7 ounces your favorite pasta, cooked |
2 cups chopped cooked chicken breasts (about 3/4 lb skinned, and boned.) |
2 teaspoons margarine |
Directions:
1. Melt margarine in a large saucepan over medium heat, add muchrooms and onion, and saute until all the liquid evaporates.
2. Stir in flour.
3. Gradually add broth, milk, and cream cheese.
4. Bring to a boil, and cook 5 minutes, stirring constantly.
5. Remove from heat and stir in 2 Tbsp.
6. of Parmesan cheese and the next 5 ingredients.
7. Taste for sesonings it may need some salt.
8. Stir pasta and chicken into the mushroom mixture and spoon into a deep buttered 3-quart baking dish.
9. Sprinkle with remaining Parmesan cheese.
10. Cover casserole and bake at 350 F for 20 minutes, then uncover and bake 10 minutes more.
11. Let stand 5 minutes before serving.
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