Chicken Tetrazzini

Chicken Tetrazzini Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Our lightened Chicken Tetrazzini is a hearty, stick-to-your-ribs kind of meal that will leave you feeling lighter. Crusty Baguette crumbs create a crunchy finishing touch for this creamy casserole.

Yield:

Serves 8 (serving size: about 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 435
Fat 12.2 g
Satfat 4.9 g
Monofat 4.1 g
Polyfat 1.3 g
Protein 33.2 g
Carbohydrate 45 g
Fiber 3.6 g
Cholesterol 69 mg
Iron 3 mg
Sodium 573 mg
Calcium 249 mg

Ingredients

10 ounce uncooked linguine
2 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups unsalted chicken stock
1 (12-ounce) can evaporated low-fat milk
2.5 ounces grated Parmigiano-Reggiano cheese, divided
1 ounce 1/3-less-fat cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 teaspoons olive oil, divided
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion
1 1/2 tablespoons minced garlic (about 6 cloves)
2 teaspoons fresh thyme
1/2 cup dry white wine
3 cups shredded cooked chicken breast
1 cup frozen green peas
Cooking spray
1 1/2 ounces French bread baguette, torn into pieces
1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 2 ounces Parmigiano-Reggiano cheese, cream cheese, salt, and pepper.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 3 minutes, stirring occasionally. Add onion, garlic, and thyme; sauté 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Place bread in a food processor; drizzle with 1 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375° for 30 minutes or until browned and bubbly. Top with parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD,

January 2014
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