Chicken Tetrazzini

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 435
  • Fat: 12.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 33.2g
  • Carbohydrate: 45g
  • Fiber: 3.6g
  • Cholesterol: 69mg
  • Iron: 3mg
  • Sodium: 573mg
  • Calcium: 249mg

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. 1. Preheat oven to 375°.
  2. 2. Cook pasta according to package directions, omitting salt and fat; drain.
  3. 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. 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. 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.

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