Chicken Tetrazzini Amandine Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| 1 tablespoon + 1 teaspoon reduced-calorie tub margarine | ||
| 1 1/2 cups thinly sliced mushrooms | ||
| All purpose flour | 2 Tablespoon | |
| Evaporated milk | 1 1/2 Cup (16 tbs), skimmed | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| Toasted slivered almonds | 1 Ounce | |
| Dried basil | 1/2 Teaspoon | |
| 6 3/4 ounces spaghetti, cooked and drained | ||
| 8 ounces cubed cooked chicken breast | ||
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. To prepare mushroom sauce, in small saucepan, melt margarine; add mushrooms. Cook, stirring frequently, 2 minutes. Stir in flour; cook 1 minute, stirring constantly. Pour in 1/2 cup of the milk, the broth and 1/2 cup water. Stir until blended. Cook 2-3 minutes, stirring, until thickened. Remove from heat; stir in the remaining 1 cup milk, the almonds and basil.
3. Place spaghetti in prepared pan; top with chicken. Pour mushroom sauce over chicken; sprinkle with cheese.
4. Bake 20-25 minutes, until lightly browned and bubbly. Let cool 5 minutes before serving.
2. To prepare mushroom sauce, in small saucepan, melt margarine; add mushrooms. Cook, stirring frequently, 2 minutes. Stir in flour; cook 1 minute, stirring constantly. Pour in 1/2 cup of the milk, the broth and 1/2 cup water. Stir until blended. Cook 2-3 minutes, stirring, until thickened. Remove from heat; stir in the remaining 1 cup milk, the almonds and basil.
3. Place spaghetti in prepared pan; top with chicken. Pour mushroom sauce over chicken; sprinkle with cheese.
4. Bake 20-25 minutes, until lightly browned and bubbly. Let cool 5 minutes before serving.
Chef
