Chicken Tetrazzini with Almonds

Yield: 6 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 26.3g
  • Carbohydrate: 40.9g
  • Fiber: 3g
  • Cholesterol: 43mg
  • Iron: 2.9mg
  • Sodium: 384mg
  • Calcium: 259mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
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