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Healthy Chicken Tetrazzini

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Ingredients
  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)
  Cornstarch 3 Tablespoon
  Salt 1 Dash
  Pepper 1 Dash
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Dry sherry 3 Tablespoon
  Sliced almonds 2 Tablespoon, toasted
Directions

Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet combine water and bouillon granules.
Bring to boiling.
Add chicken.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Dish: 
Curry
Interest: 
Holiday, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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