Chicken Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 1/2 tablespoons olive oil1 lb. split, bone-in chicken breasts.1 tbsp fresh thyme leaves1/2 tsp. salt1/4 tsp pepper1 lb. mushrooms, trimmed and quartered2 cloves garlic, finely chopped.1 1/2 tbsp unsalted butter1 tbsp. all-purpose flour3/4 cup skim milk, warmed3/4 cup low sodium chicken stock, warmed1/4 lb. whole grain spaghetti1 C. frozen peas, thawed2 tbsp, finely grated parmesan cheese
1) Preheat oven to 400 degrees. Lightly grease a shallow 1 1/2 qt. glass or ceramic baking dish with 1/2 tbsp. of the oil Place chicken in the prepared baking dish. Rub. with 1 tbsp. oil, sprinkle with thyme leaves, and 1/8 tsp each of salt and pepper. Roast until chick is golden brown, and cooked through, about 25 minutes.
2) Meanwhile arrange the mushrooms in a single layer in a 2-qt. glass or ceramic baking dish. Add the garlic, 1/4 tsp. salt and the remaining 2 Tbsp. oil. and toss to coat. Roast along side the chicken until mushrooms are browned, about 15 minutes.
3) Lower oven heat to 350 degrees. Set mushrooms aside. When chicken is cool enough to handle, remove skin and bones, and cut meat inot 1/2 in. cubes. Reserve baking dish.
4) Bring a large sauce pan of water to a boil and cook spaghetti according to package directions. Drain in a colander.
5) While the spaghetti is cooking, melt butter in a large saucepan over medium heat. Add the flour and cook., whisking constantly, until golden, about 2 minutes. Whisking constantly, add the mikl , and then the broth in a slow, steady stream. Bring the sauce to a steady simmer whisking constantly until thickened, about 2 minutes. Season with remaining 1/8 tsp. each, salt and pepper.
6.) In a large bowl, toss together the spaghetti, peas, mushrooms, and half of the sauce. Transfer to reserved baking dish, making a well int he center. Stir together chicken meat and remaining sauce, and spoon into the well. Sprinkle all over with cheese.
7) Bake until sauce is bubbling and top is lightly browned, about 15 minutes. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user CBRYTEACH.
2) Meanwhile arrange the mushrooms in a single layer in a 2-qt. glass or ceramic baking dish. Add the garlic, 1/4 tsp. salt and the remaining 2 Tbsp. oil. and toss to coat. Roast along side the chicken until mushrooms are browned, about 15 minutes.
3) Lower oven heat to 350 degrees. Set mushrooms aside. When chicken is cool enough to handle, remove skin and bones, and cut meat inot 1/2 in. cubes. Reserve baking dish.
4) Bring a large sauce pan of water to a boil and cook spaghetti according to package directions. Drain in a colander.
5) While the spaghetti is cooking, melt butter in a large saucepan over medium heat. Add the flour and cook., whisking constantly, until golden, about 2 minutes. Whisking constantly, add the mikl , and then the broth in a slow, steady stream. Bring the sauce to a steady simmer whisking constantly until thickened, about 2 minutes. Season with remaining 1/8 tsp. each, salt and pepper.
6.) In a large bowl, toss together the spaghetti, peas, mushrooms, and half of the sauce. Transfer to reserved baking dish, making a well int he center. Stir together chicken meat and remaining sauce, and spoon into the well. Sprinkle all over with cheese.
7) Bake until sauce is bubbling and top is lightly browned, about 15 minutes. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user CBRYTEACH.
Nutritional Info Amount Per Serving
- Calories: 351.4
- Total Fat: 18.1 g
- Cholesterol: 25.2 mg
- Sodium: 875.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 5.7 g
- Protein: 16.0 g
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