Lighter, Healthier Chicken Tetrazzini - OAMC |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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I adapted this recipe slightly from Cooking Light. Instead of using vermicilli, I use half regular spaghetti and half whole wheat. I break the spaghetti into thirds before cooking it. Because of the yummy sauce, you don't even notice the whole wheat pasta. This recipe came in a segment on eat one, freeze one. It freezes very well. Ingredients:
1 tablespoon butter |
cooking spray |
1 cup onion, finely chopped |
1 cup celery, finely chopped |
1 teaspoon black pepper, freshly ground |
3/4 teaspoon salt |
3 (8 ounce) packages presliced mushrooms |
1/2 cup dry sherry |
2/3 cup all-purpose flour |
3 (14 1/2 ounce) cans fat-free chicken broth |
2 1/4 cups grated fresh parmesan cheese, divided |
1/2 cup reduced-fat cream cheese (4 oz.) |
1 lb uncooked spaghetti, half regular, half whole wheat |
4 cups cooked chicken breasts, chopped |
2 tablespoons breadcrumbs |
Directions:
1. Break spaghetti into thirds and cook in boiling salted water. When finished, drain and set aside.
2. Meanwhile, melt butter in large stockpot or dutch oven coating with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms. Saute until mushrooms are tender, about 5 minutes. Add sherry and cook 1 minute.
3. Gradually add flour to the pan, stirring constantly (mixture will be thick). Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
4. Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts and is incorporated. Add the cooked pasta and chicken and stir until blended.
5. Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray. Sprinkle bread crumbs and remaining Parmesan cheese over each casserole.
6. Freeze one of the casseroles to use later. For the other, bake at 350 for 30 minutes or lightly browned. Remove from oven and let stand 15 minutes.
7. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (takes at least 24 hours). Preheat oven to 350. Cover casserole with foil and bake 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
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