Chicken Tetrazzini With Almonds |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
2 cups mushrooms, presliced |
1/4 cup shallot |
1/3 cup all-purpose flour |
2 cups 2% low-fat milk |
2 cups reduced-sodium fat-free chicken broth |
1/3 cup sherry wine |
2 cups chicken, chopped and cooked (about 1/2 lb) |
1/2 cup parmesan cheese, grated |
4 cups cooked spaghetti (about 8 ounces uncooked pasta) |
1/2 cup slivered almonds, toasted |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
cooking spray |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 350°F.
2. Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.
|
|