Chicken Tetrazzine
Yield
6 servingsPrep
20 minCook
30 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
margarine
|
|
3 | cup |
mushrooms
fresh, sliced |
|
½ | cup |
onions
minced |
|
½ | cup |
all-purpose flour
|
|
2 ⅓ | cup |
chicken broth
|
|
2 | cup |
milk, skim
|
|
¼ | cup |
cream cheese
light process |
|
⅓ | cup |
Parmesan cheese
grated |
|
¼ | cup |
sherry
|
* |
1 | teaspoon |
garlic powder
|
|
¼ | teaspoon |
black pepper
|
|
2 | jars |
pimentos
diced, drained |
* |
7 | package |
spaghetti
uncooked |
* |
2 ½ | cup |
chicken
chopped, cooked bre |
|
1 | x |
nonstick cooking spray
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
margarine
|
|
7.1E+2 | ml |
mushrooms
fresh, sliced |
|
118 | ml |
onions
minced |
|
118 | ml |
all-purpose flour
|
|
552 | ml |
chicken broth
|
|
473 | ml |
milk, skim
|
|
59 | ml |
cream cheese
light process |
|
79 | ml |
Parmesan cheese
grated |
|
59 | ml |
sherry
|
* |
5 | ml |
garlic powder
|
|
1.3 | ml |
black pepper
|
|
2 | jars |
pimentos
diced, drained |
* |
7 | package |
spaghetti
uncooked |
* |
591 | ml |
chicken
chopped, cooked bre |
|
1 | x |
nonstick cooking spray
|
* |
Directions
Melt margerine in large pan.
Add mushrooms and onion and sauté 6 to 7 minutes or until liquid evaporates.
Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 minutes, stirring constantly.
Remove from heat and stir in 2 tablespoons of parmesan cheese and next 5 ingredients.
Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces.
Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture.
Spoon into a deep 3 quart casserole dish coated with cooking spray.
Sprinkle with remaining parmesan cheese.
Cover casserole and bake at 350℉ (180℃) F for 20 minutes.
Uncover and continue baking for 10 minutes more.
Let stand 5 minutes beafore serving.