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Chicken Tetrazzini with Broccoli

Yield

8 servings

We prefer sharp provolone in this dish, but any strong cheese, such as Asiago, Gruyére, Swiss, or Parmesan, will do.

Ingredients

  • 4 cups broccoli florets (about 2 bunches)
  • 12 ounces uncooked spaghetti
  • 2 tablespoons butter or stick margarine
  • 3 cups sliced mushrooms (about 8 ounces)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 garlic cloves, crushed
  • 1/2 cup all-purpose flour
  • 3 cups Chicken Stock
  • 1 cup 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone or grated fresh Parmesan cheese
  • 2 tablespoons dry sherry
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups chopped cooked chicken
  • Cooking spray
  • 1/4 cup dry breadcrumbs

Nutrition Information

  • calories 422
  • caloriesfromfat 26 %
  • fat 12.3 g
  • satfat 5.5 g
  • monofat 3.7 g
  • polyfat 1.8 g
  • protein 30.8 g
  • carbohydrate 46.2 g
  • fiber 3.1 g
  • cholesterol 74 mg
  • iron 3.9 mg
  • sodium 604 mg
  • calcium 175 mg

How to Make It

  1. Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

  2. Preheat oven to 450°.

  3. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally. Add cheese, sherry, salt, and pepper; stir well. Remove from heat, and stir in chicken.

  4. Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers. Sprinkle with breadcrumbs. Bake at 450° for 15 minutes or until golden brown.