Chicken Tetrazzini with Broccoli

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 422
  • Calories from fat: 26%
  • Fat: 12.3g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 30.8g
  • Carbohydrate: 46.2g
  • Fiber: 3.1g
  • Cholesterol: 74mg
  • Iron: 3.9mg
  • Sodium: 604mg
  • Calcium: 175mg

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

Preparation

  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.
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