chicken tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 TBS olive oil2 chicken breast halves1 tsp thyme2 garlic cloves minced1 tsp salt1 tsp pepper1 c mushroom cpopped1 c frozen peas1 TBS flour1/3 c skim milk warm1/3 c chicken stock1 tsp smart butter2 TBS parmesan cheese
heat oven to 400 f
1. place chicken in glass shallow dish and season with thyme salt pepper and rub with 1 tsp of olive oil. cook fore 25 min in oven
2. Meanwhile place mushrooms garlic in another dish and put other 1 tsp of oil in with it and mix. Cook for 15 minutes until brown
3. lower heat to 350 f and set mushrooms and chicken dishes aside
4. cook the pasta and drain
5. melt the butter in pan and add flour until golden brown for 2 min add warm milk and broth. cook until thicken
6. toss all pasta, peas, mushrooms and sause in glass dish and sprinkle with parm
7. cook in oven for 15 or until bibbling and top is lightly brown
Number of Servings: 2
Recipe submitted by SparkPeople user ANGIERUNNER.
1. place chicken in glass shallow dish and season with thyme salt pepper and rub with 1 tsp of olive oil. cook fore 25 min in oven
2. Meanwhile place mushrooms garlic in another dish and put other 1 tsp of oil in with it and mix. Cook for 15 minutes until brown
3. lower heat to 350 f and set mushrooms and chicken dishes aside
4. cook the pasta and drain
5. melt the butter in pan and add flour until golden brown for 2 min add warm milk and broth. cook until thicken
6. toss all pasta, peas, mushrooms and sause in glass dish and sprinkle with parm
7. cook in oven for 15 or until bibbling and top is lightly brown
Number of Servings: 2
Recipe submitted by SparkPeople user ANGIERUNNER.
Nutritional Info Amount Per Serving
- Calories: 375.0
- Total Fat: 9.9 g
- Cholesterol: 56.3 mg
- Sodium: 568.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 8.4 g
- Protein: 32.6 g
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