Prep 20 mins
Cook 55 mins
From the Mayo Clinic Williams-Sonoma Cookbook. This is a healthier version of tetrazzini which has a nonfat sauce that tastes creamy
- 12 ounces dried spaghetti
- 3 tablespoons cornstarch
- 1 1⁄2 cups fat-free evaporated milk
- 2 cups canned reduced-sodium fat-free chicken broth
- 1⁄2 teaspoon ground pepper
- 8 ounces shiitake mushrooms, thinly sliced
- 1 carrot, grated
- 1⁄3 cup dry sherry
- 1⁄8 teaspoon ground nutmeg
- 3 drops hot pepper sauce
- 3 cups diced cooked chicken breasts
- 1⁄4 cup fresh whole wheat bread crumbs
- 3 tablespoons grated parmesan cheese
- Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions.
- While the pasta cooks, preheat an oven to 375°F Coat a 3-qt baking dish with nonstick cooking spray.
- In a large saucepan over medium-high heat, whisk the cornstarch and evaporated milk until blended. Add the chicken broth and pepper. Bring to a boil, whisking frequently, then reduce heat to low. Simmer, whisking frequently, until the sauce has thickened slightly, about 5 minutes.
- Stir in the mushrooms and carrot, partially cover the pan, and simmer until the vegetables are tender, about 5 minutes.Stir in the sherry, nutmeg, pepper sauce, and chicken.
- Drain the pasta and put it in the prepared baking dish. Add the sauce and toss to combine. Sprinkle with the bread crumbs and cheese. Bake until the topping is lightly browned and the sauce is bubbling, 25-30 minutes. Cool 5 minutes before serving.
I changed this quite a bit, but do want to say that the sauce is still creamy in texture. I APPRECIATE that it's low in fat. I made it with 1% milk. What this recipe lacks is flavor, and that can be added with spices and herbs. After making the sauce, I added parsley, Mrs. Dash Seasoning, and salt, until it was flavorful. In addition, I don't like mushrooms and had no pre-cooked chicken. So I boiled a chicken breast with diced carrots and 2 stalks celery and a little sliced onion. When the chicken was cooked through, I cooled and drained, saving the broth for later. I added the drained, partially cooked veggies, to the sauce when called for later in the recipe.
I made 2 servings and got a huge amount. It might have been on the dainty side for 4 people but for 2, wow! I used Healthy Choice whole wheat spaghetti and followed the recipe (except I skipped the sherry because I really dislike it, sorry). It had lots of moisture and the sauce was bubbling through the top very nicely when I took it out of the oven. Is it rich with fat tasting? no, but thats the point isn't it? For those wanting to avoid heart killing and weight adding fats, and are willing to accept that there is a difference without them, this recipe offers great health conscious taste thats easy to enjoy with no "I'm going to have to suffer for this tomorrow" feelings afterward. Thanks Cookie :D. Made for Photo Tag.
This dish was okay but the combination of the carrot and mushrooms just didn't seem to mesh in my opinion. Also, it just didn't seem to have any of the creamy texture/flavor of normal tetrazzini.