Healthy Chicken Tetrazzini
|Spaghetti||6 Ounce, broken into 3- to 4-inch lengths|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Whole chicken breasts||3 Medium, skinned and halved lengthwise|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped green pepper||1⁄2 Cup (8 tbs)|
|Skim milk||1 2⁄3 Cup (26.67 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Sliced almonds||2 Tablespoon, toasted|
Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet combine water and bouillon granules.
Bring to boiling.
Return to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or till tender.
Remove chicken; cool.
Remove meat from bones, then discard bones.
Cut chicken into bite-size pieces: set aside.
Skim fat from cooking liquid.
Strain liquid, reserving 1 cup.
In the same skillet combine the reserved liquid, mushrooms, and green pepper.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or till tender.
Combine milk, cornstarch, salt, and pepper; add to skillet.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Stir in half of the cheese and the sherry, then fold in chicken and spaghetti.
Place mixture in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with remaining cheese and almonds.
Bake in a 400° oven for 10 to 15 minutes or till heated through.