Chicken Tetrazzini With Almonds
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 14.79 ml butter or 14.79 ml margarine
- 473.18 ml mushrooms, presliced
- 59.14 ml shallot
- 78.78 ml all-purpose flour
- 473.18 ml 2% low-fat milk
- 473.18 ml reduced-sodium fat-free chicken broth
- 78.78 ml sherry wine
- 473.18 ml chicken, chopped and cooked (about 1/2 lb)
- 118.29 ml parmesan cheese, grated
- 946.36 ml cooked spaghetti (about 8 ounces uncooked pasta)
- 118.29 ml slivered almonds, toasted
- 1.23 ml salt
- 2.46 ml black pepper
- 0.61 ml ground nutmeg
- cooking spray
- 29.58 ml parmesan cheese, grated
directions
- Preheat oven to 350°F.
- Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.
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