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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Enjoy hearty chicken and spaghetti tetrazzini for dinner--baked using Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce. Ingredients:
6 ounces uncooked spaghetti, broken in half |
1/2 cup chopped onion |
1 (9 ounce) pouch progresso™ recipe starters™ creamy portabella mushroom cooking sauce |
3/4 cup half-and-half |
2 cups chopped deli rotisserie chicken or cubed cooked turkey |
toppings, if desired |
1/3 cup shredded parmesan cheese |
1/3 cup progresso® italian style panko crispy bread crumbs |
Directions:
1. Heat oven to 350 degrees F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. Cook and drain spaghetti as directed on package; set aside.
3. Meanwhile, in 10-inch skillet, heat 2 tablespoons olive or vegetable oil over medium-high heat until hot. Cook onion in oil 3 to 5 minutes, stirring frequently, until almost tender. Stir in cooking sauce, half-and-half, 1/2 teaspoon salt and 1/4 teaspoon pepper; heat to boiling. Carefully stir in chicken and spaghetti. Pour mixture into baking dish.
4. Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered 10 minutes longer or until bubbly around edges and center is hot.
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