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Chicken Tetrazzini

Yield 8 servings
Pureéing ingredients in a blender may seem odd, but you'll be pleased with the result. Instead of folding chunks of cooked chicken into cooked spaghetti, arrange the sliced chicken atop the casserole, add a little more sauce, and top it with breadcrumbs and cheese. Then pop the dish into the oven long enough to brown the top.


  • Sauce:
  • 2 tablespoons olive oil
  • 3/4 cup diced carrot
  • 1/3 cup diced onion
  • 2 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2 cups sliced mushrooms
  • 1/4 cup dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Remaining ingredients:
  • Cooking spray
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 6 cups hot cooked spaghetti (about 12 ounces uncooked pasta)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup dry breadcrumbs
  • 1/3 cup grated Parmesan cheese

Nutrition Information

  • calories 373
  • caloriesfromfat 18 %
  • fat 7.3 g
  • satfat 2 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 30.8 g
  • carbohydrate 43.9 g
  • fiber 2 g
  • cholesterol 54 mg
  • iron 3.3 mg
  • sodium 477 mg
  • calcium 161 mg

How to Make It

  1. To prepare the sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion; saute 10 minutes or until soft. Add flour; cook 1 minute. Combine carrot mixture, milk, and broth in blender; process until smooth. Return mixture to pan, and add mushrooms, sherry, salt, and pepper. Cook until reduced to 3 1/2 cups (about 30 minutes), stirring occasionally.

  2. Preheat oven to 350°.

  3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices; keep warm.

  4. Combine 2 cups sauce, the spaghetti, and chopped parsley in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Arrange chicken on top of spaghetti mixture; spoon remaining sauce over chicken. Sprinkle with breadcrumbs and cheese. Bake at 350° for 15 minutes or until top is lightly browned.