Chicken Tetrazinni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cream Cheese, 4.00 oz Chicken Breast, no skin, 1.00 breast, bone and skin removed Chicken Broth or Bouillon, 2.00 cup (8 fl oz) Portabella Mushrooms, 100.00 Almonds, 0.50 cup, slivered Bread, french or vienna (includes sourdough), 2.00 slice, large (6" x 2-1/2" x 1-3/4") Flour, white, 0.15 cup Extra Light Olive Oil, 3.00 tbsp Barilla Plus Angel Hair (uncooked), 6.00 oz RAW GREEN BEANS, 1.00 cup Proscuitto, 2 slices, 1.00 serving
Cube chicken, shake in flour. Sear floured chicken in hot olive oil. May need to add stock to complete cooking. Remove chicken. Deglaze and scrap pan with remaining broth. Add chream cheese in chunks, stir until dissolved. Add proscuitto, mushrooms and beans. Stit until mix begins to thicken. Boil pasta, drain. Put pasta in the bottom of a casserole dish, add chicken and sauce. Crumb the french bread, toast with almonds in a dry pan. Sprinkle crumb mix over chicken and bake for 20 min at 350 until warmed though.
Number of Servings: 8
Recipe submitted by SparkPeople user APPLEKIWI360.
Number of Servings: 8
Recipe submitted by SparkPeople user APPLEKIWI360.
Nutritional Info Amount Per Serving
- Calories: 338.2
- Total Fat: 16.2 g
- Cholesterol: 32.7 mg
- Sodium: 589.3 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.7 g
- Protein: 17.1 g
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