Chicken Tetrazzini

Chicken Tetrazzini

Serves 6
We updated this beloved casserole by omitting some of the butter and cheese and using whole grain pasta, too. The results are divine.
  • Cooking oil spray
  • Salt and pepper to taste
  • 1/2 pound whole wheat or spelt angel hair pasta
  • 1/2 tablespoon butter
  • 1/2 yellow onion, finely chopped
  • 1 (8-ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 tablespoon extra-virgin olive oil
  • 2 1/2 tablespoon flour
  • 1 cup low-sodium chicken broth
  • 1/4 cup low-fat milk
  • 1/8 teaspoon ground nutmeg
  • 2 cups chopped cooked boneless, skinless chicken breast
  • 6 tablespoons grated Parmesan cheese, divided
  • 4 tablespoons finely chopped chives, divided
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Preheat oven to 375°F. Spray a 2-quart casserole dish with cooking spray; set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 5 minutes; drain well and transfer to a large bowl.

Meanwhile, heat butter in a large skillet over medium high heat. Add onions, mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in peas and cook 2 minutes more. Transfer to bowl with pasta and set aside.

Heat oil in a small saucepan over medium heat. Whisk in flour until smooth then slowly whisk in broth and cook, stirring constantly, until thickened. Stir in milk, nutmeg, salt and pepper and cook 1 minute more. Add milk mixture to bowl with pasta and mushroom mixture along with chicken, 4 tablespoons of the cheese and 2 tablespoons of the chives and toss gently to combine. Transfer to prepared dish, sprinkle with remaining 2 tablespoons cheese and 2 tablespoons chives and bake until hot throughout and golden brown on top, about 30 minutes.
Nutritional Info: 
Per Serving: 480 calories (110 from fat), 12g total fat, 3.5g saturated fat, 70mg cholesterol, 850mg sodium, 56g carbohydrates, (8 g dietary fiber, 7g sugar), 37g protein.

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