Chicken Tetrazzini with Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We prefer sharp provolone in this dish, but any strong cheese, such as Asiago, Gruyére, Swiss, or Parmesan, will do. Ingredients:
4 cups broccoli florets (about 2 bunches) |
12 ounces uncooked spaghetti |
2 tablespoons butter or stick margarine |
3 cups sliced mushrooms (about 8 ounces) |
1 teaspoon dried oregano |
1 teaspoon dried basil |
2 garlic cloves, crushed |
1/2 cup all-purpose flour |
3 cups chicken stock |
1 cup 2% reduced-fat milk |
3/4 cup (3 ounces) shredded sharp provolone or grated fresh parmesan cheese |
2 tablespoons dry sherry |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
4 cups chopped cooked chicken |
cooking spray |
1/4 cup dry breadcrumbs |
Directions:
1. Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Preheat oven to 450°.
3. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally. Add cheese, sherry, salt, and pepper; stir well. Remove from heat, and stir in chicken.
4. Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers. Sprinkle with breadcrumbs. Bake at 450° for 15 minutes or until golden brown.
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