Chicken Tetrazzini with Almonds



6 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 380
Caloriesfromfat 29 %
Fat 12.1 g
Satfat 3.6 g
Monofat 5.1 g
Polyfat 2.6 g
Protein 26.3 g
Carbohydrate 40.9 g
Fiber 3 g
Cholesterol 43 mg
Iron 2.9 mg
Sodium 384 mg
Calcium 259 mg


1 tablespoon butter or stick margarine
2 cups presliced mushrooms
1/4 cup chopped shallots
1/3 cup all-purpose flour
2 cups 2% reduced-fat milk
2 cups fat-free, less-sodium chicken broth
1/3 cup sherry
2 cups chopped cooked chicken breast (about 1/2 pound)
1/2 cup grated Parmesan cheese
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
Cooking spray
2 tablespoons grated Parmesan cheese


Preheat oven to 350°.

Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese. Bake at 350° for 40 minutes. Let stand 5 minutes.