Lean Chicken Tetrazzini
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 2 | teaspoons |
salt
|
|
| 3/4lb |
spaghetti
|
*
|
|
| 2-1/2 | cups, |
cottage cheese (low-fat 1%)
|
|
| 3 | cups |
chicken breasts
diced, cooked |
|
| 1/2lb | white |
mushrooms
cleaned, sliced and briefly sauteed in 1 tsp olive oil |
*
|
| ¼ | teaspoon |
white pepper
ground |
|
| ⅓ | cup |
sherry
dry (not cooking sherry) |
*
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| ½ | cup |
bread crumbs
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 1E+1 | ml |
salt
|
|
|
spaghetti
|
*
|
||
|
cottage cheese (low-fat 1%)
|
|
||
| 7.1E+2 | ml |
chicken breasts
diced, cooked |
|
|
mushrooms
cleaned, sliced and briefly sauteed in 1 tsp olive oil |
*
|
||
| 1.3 | ml |
white pepper
ground |
|
| 79 | ml |
sherry
dry (not cooking sherry) |
*
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 118 | ml |
bread crumbs
fresh |
|
Directions
Bring the water and salt to boil and cook the spaghetti in it until al dente. Drain well.
Pre-heat oven to 475F.
Bring the water in the bottom of a double boiler to a low simmer, and place on it the top of the double boiler.
Add the cottage cheese and stir often until melted.
Add the chicken, mushrooms, white pepper, and sherry.
Stir together.
Put drained spaghetti into a lightly oiled (1 tsp) casserole dish.
Spoon chicken sauce mixture over top of spaghetti.
Dust with the breadcrumbs and sprinkle with cheese.
Place in oven for approximately 10 to 12 minutes or until the topping begins to glaze.
Serve immediately.
