Chicken Tetrazzini - a Lighter Guilt Free Recipe
Ready In: 40 mins
Serves: 6
Yields: 1 1/4 cups per serving
Ingredients
- 1⁄2 lb spaghetti, uncooked
- 1 lb chicken breast, boneless skinless, 1 inch pieces
- 1⁄4 cup onion, Chopped finely
- 1 garlic clove, Minced
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 1 (14 1/2ounce) can chicken broth
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup fresh mushrooms, sliced, stems included
- 1⁄2 teaspoon seasoning salt (I typically opt for garlic salt..I'm a garlic addict, what can I say)
- 2 tablespoons parmesan cheese, grated
- 1⁄4 teaspoon paprika
Directions
- Cook spaghetti according to package directions; drain.
- 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.
- In the same pan used to cook the chicken, saute onion and butter until tender.
- Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
- Stir in spaghetti, chicken, mushrooms, and seasoned salt.
- Transfer mixture to an 8-inch square baking dish coated with cooking spray.
- Cover and bake at 350°F for 20 minutes.
- Uncover; sprinkle with parmesan cheese and paprika.
- Bake 5-10 minutes longer or until heated through.
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