Lean Chicken Tetrazzini

This lighter take on chicken tetrazzini swaps the traditional heavy cream sauce for melted low-fat cottage cheese, and the result is surprisingly creamy. Heated gently in a double boiler, the cottage cheese melts into a smooth, tangy sauce that coats the diced chicken and sautéed mushrooms without the heaviness.

Dry sherry is a must here, and the recipe specifically calls for real sherry, not cooking sherry. That sharp, nutty flavor cuts through the richness and gives the sauce complexity that cottage cheese alone can’t deliver.

Cook the spaghetti until al dente. It goes into the casserole and then into a hot oven, so if it’s already soft, it’ll turn mushy during baking. Spoon the chicken sauce mixture over the top, dust with breadcrumbs and grated Parmesan, and bake at high heat until the topping glazes golden.

Pro Tips

• Use a double boiler to melt the cottage cheese. Direct heat scorches it and makes it grainy instead of smooth.
• Sauté the mushrooms briefly in just a teaspoon of olive oil until they release their liquid and start to brown. Undercooked mushrooms release water into the sauce and thin it out.
• Serve immediately out of the oven. The breadcrumb topping goes from crispy to soggy quickly as steam softens it.

Variations

• Use whole wheat spaghetti for extra fiber and a nuttier flavor.
• Add a handful of frozen peas to the sauce for sweetness and color.
• Swap cottage cheese for ricotta for a smoother, less tangy sauce that’s still lighter than cream.