Chicken Tetrazzini
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 431.1
- Total Fat: 15.2 g
- Cholesterol: 59.0 mg
- Sodium: 942.1 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 5.8 g
- Protein: 26.2 g
View full nutritional breakdown of Chicken Tetrazzini calories by ingredient
Number of Servings: 5
Ingredients
-
8 oz uncooked whole wheat spaghetti
2 tbsp unsalted butter
1 onion chopped
8 oz package sliced mushrooms
1 clove minced garlic
black pepper
1/4 cup flour
2 cooked chicken breasts, diced
1/4 cup sherry
2 cups chicken broth
1 cup grated Parmesan cheese
4 oz low-fat cream cheese
1/2 cup panko crumbs
Directions
Put pasta on to cook; boil about one minute less than package directions. Preheat oven to 350.
Meanwhile, melt butter in a large saute pan over medium heat. Add chopped onions and mushrooms; cook for 4 minutes. Add garlic and black pepper. Sprinkle flour over and cook and stir for 3 minutes. Add sherry and cook and stir until a thick sauce forms. Add chicken broth gradually, stirring all the while. Once broth is incorporated, add grated Parmesan and stir until melted. Add cream cheese (cut into small cubes,) stirring all the while. Cook until cheeses are melted and sauce is thick and bubbly. Add cooked chicken, then drained cooked pasta. Stir with tongs or pasta spoons until sauce and noodles are well-combined. Turn ingredients into an 8-inch square casserole. Sprinkle panko crumbs on top; bake for 30 minutes until crumbs are brown and casserole is bubbling.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user NORA_CHARLES1.
Meanwhile, melt butter in a large saute pan over medium heat. Add chopped onions and mushrooms; cook for 4 minutes. Add garlic and black pepper. Sprinkle flour over and cook and stir for 3 minutes. Add sherry and cook and stir until a thick sauce forms. Add chicken broth gradually, stirring all the while. Once broth is incorporated, add grated Parmesan and stir until melted. Add cream cheese (cut into small cubes,) stirring all the while. Cook until cheeses are melted and sauce is thick and bubbly. Add cooked chicken, then drained cooked pasta. Stir with tongs or pasta spoons until sauce and noodles are well-combined. Turn ingredients into an 8-inch square casserole. Sprinkle panko crumbs on top; bake for 30 minutes until crumbs are brown and casserole is bubbling.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user NORA_CHARLES1.