Chicken Tetrazzini

By cserumga

Amount per serving
Calories: 435
Fat: 12.2g
Saturated fat: 4.9g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.3g
Protein: 33.2g
Carbohydrate: 45g
Fiber: 3.6g
Cholesterol: 69mg
Iron: 3mg
Sodium: 573mg
Calcium: 249mg

Ingredients

• 10 ounce uncooked linguine
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups unsalted chicken stock
• 1 (12-ounce) can evaporated low-fat milk
• 2.5 ounces grated Parmigiano-Reggiano cheese, divided
• 1 ounce 1/3-less-fat cream cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 teaspoons olive oil, divided
• 2 (8-ounce) packages sliced mushrooms
• 1 cup chopped onion
• 1 1/2 tablespoons minced garlic (about 6 cloves)
• 2 teaspoons fresh thyme
• 1/2 cup dry white wine
• 3 cups shredded cooked chicken breast
• 1 cup frozen green peas
• Cooking spray
• 1 1/2 ounces French bread baguette, torn into pieces
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. 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.

4. 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.

5. 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.