Chicken Tetrazzini - Lite

By sheilaolim

Nutrition per serving:
386 CAL; 14g FAT; 717mg SODIUM; 39g CARB; 7g FIBER; 7g SUGAR; 27g PROTEIN; 3mg IRON; 275mg CALCIUM

Serve with Raspberry Vinaigrette Salad

note: This recipe was wonderful. I did not add the mushrooms because my husband doesn't like them but this recipe needed more salt and pepper and the full tsp of pepper flakes is not too much.

Ingredients

• SAUTE:
• 1 C each diced green bell pepper and sliced celery
• 1/2 C diced onion
• 2 Tbsp Olive oil
• 8 oz. Cremini mushrooms sliced
• 1 tsp minced garlic
• 1/3 cup all purpose flour
• 2 cups skim milk
• ADD:
• 6 oz shredded sharp Cheddar
• 1 Jar pimentos, diced (4oz)
• 2 Tbsp Worcestershire sauce
• 2 tsp Kosher salt
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 1/8 tsp ground nutmeg
• 3 Tbsp dry sherry
• STIR IN:
• 1/2 C diced cooked chicken
• 3/4 C slivered almonds, toasted
• 8 oz. Dry multi-grain spaghetti, cooked and drained
• COMBINE:
• 3/4 C Panko bread crumbs
• 1/2 C shredded Parmesan

Preparation

Step 1

PREHEAT oven to 375. Coat a 3 Qt. Baking dish with nonstick spray and set aside.

SAUTE bell pepper, celery and onion in oil in a large saute pan over medium-high heat, 5-6 minutes. Add mushrooms and garlic and cook until softened, about 4 minutes. Stir in flour, then add milk, stirring constantly until thickened.

ADD Cheddar, pimentos, Worcestershire, salt, pepper flakes, black pepper and nutmeg; stir to melt Cheddar, then stir in sherry.

STIR IN chicken, almonds, and spaghetti; transfer mixture to prepared baking dish.

COMBINE panko and parmesan for the topping and sprinkle over the top fo teh tetrazini.

BAKE tetrazzini, uncovered, until bubbly, 15-20 minutes.