Chicken Tetrazzini - a Lighter Guilt Free Recipe

Submitted by Johnsdeere

"This recipe was originally a Taste of Home recipe that originally called for leftover turkey. I've since made additional changes, including steps for cooking the chicken. Unlike the common Tetrazzini recipes out there this doesn't involve creamed soups nor half and half. In the end..you won't even miss it. This is a terrific comfort food that won't leave you feel guilty in the end."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 1.25 cups per serving
• Serves: 6

ingredients

• 226.79 g spaghetti, uncooked
• 453.59 g chicken breast, boneless skinless, 1 inch pieces
• 59.14 ml onion, Chopped finely
• 1 garlic clove, Minced
• 14.79 ml butter
• 44.37 ml cornstarch
• 411.06 g can chicken broth
• 340.19 g can fat-free evaporated milk
• 236.59 ml fresh mushrooms, sliced, stems included
• 2.46 ml seasoning salt (I typically opt for garlic salt..I'm a garlic addict, what can I say)
• 29.58 ml parmesan cheese, grated
• 1.23 ml paprika

directions

1. Cook spaghetti according to package directions; drain.
2. In a large pan (spray with cooking spray) cook chicken until juices run clear, insuring meat is cooked thoroughly. Remove chicken and put to the side.
3. In the same pan used to cook the chicken, saute onion and butter until tender.
4. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
6. Stir in spaghetti, chicken, mushrooms, and seasoned salt.
7. Transfer mixture to an 8-inch square baking dish coated with cooking spray.
8. Cover and bake at 350°F for 20 minutes.
9. Uncover; sprinkle with parmesan cheese and paprika.
10. Bake 5-10 minutes longer or until heated through.