1 1/2 ounces French bread baguette, torn into pieces
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 375°.
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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.
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.
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I must defend this recipe, yes it does take some time and a few pans to make, but the effort is worth it. Taking a note from some other reviews, I used a rotisserie chicken and reduced the broth to 2 cups. I also used baby bella mushrooms, and add some slivered almonds. And double the salt, even by doing that my fiance still added more salt to his own serving. I also cooked it in a 3.5 quart Les Creuset, which worked really well even if the layers were stacked high. Lots of leftovers and it's really delicious. Oh, don't worry about the sauce being watery--I did add some cornstarch but it soaks up when you cook!
Labor-wise, this is like making a lasagna. Plan to make it on the weekend and have leftovers. That said, the flavors were a little bland. I used my own cooked chicken breasts for shredding that had onion and garlic powder and some herbs on them. I had to thicken the sauce slightly with cornstarch and it was still a bit thin. I'm sure the leftovers will be better for soaking up the sauce. I even used some rondele cheese in place of the cream cheese, but it still seems lacking in flavor. If I make this again, I may add something more to jazz up the sauce a bit.
Made this for a small dinner party. Everyone loved it. Our guests had never had Tetrazzini. Made it that afternoon and baked it later that night. I added more cheese, more salt, more pepper. and less peas. I added bacon on top. I used whole wheat spaghetti, two cans of chicken breast and whole wheat french bread. I also added a little garlic salt to the bread crumbs.With a side salad this was a hit! I will make this again.
I didn't like this at all. I was looking forward to a tasty, healthy alternative to the traditional tetrazzini that we love, and I was so disappointed. My husband was more ok with it than me, but he'll eat just about anything I cook. It was definitely too labor intensive, even though I used some of the shortcuts that others have mentioned. I didn't sub any ingredients except panko instead of the baguette crumbs. The dish was bland and uninteresting... definitely needs more seasoning. The good news is that it made so much that with the leftovers I was able to get 5 lunch portions to freeze for my husband to take to work, so all my effort wasn't completely for naught. I won't be making this again. I'll stick with my traditional tetrazzini, and sub some lighter ingredients.
I thought it was delicious, and I'll make it again, but like other reviewers have said it was A LOT OF WORK and a lot of pots & pans to clean. But if you plan ahead of time to spend a few hours in the kitchen, it is well worth it! My husband loved it!
This is a good, solid recipe but, as others have noted, quite time intensive. Following suggestions here, I used one Dutch oven for pasta, veggies and sauce. Flavor was a bit bland, as well. Overall, the hubby and I found this dish is good but not great.
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