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Chicken Tetrazzini Amandine

chef.jackson's picture
  Reduced calorie tub margarine 4 Teaspoon
  Thinly sliced mushrooms 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 Tablespoon
  Evaporated skimmed milk 1 1⁄2 Cup (24 tbs)
  Low sodium chicken broth 1⁄2 Cup (8 tbs)
  Toasted slivered almonds 1 Ounce
  Dried basil 1⁄2 Teaspoon
  Spaghetti 6 3⁄4 Ounce, cooked and drained
  Cubed cooked chicken breast 8 Ounce
  Grated parmesan cheese 1 Tablespoon

1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. To prepare mushroom sauce, in small saucepan, melt margarine; add mushrooms. Cook, stirring frequently, 2 minutes. Stir in flour; cook 1 minute, stirring constantly. Pour in 1/2 cup of the milk, the broth and 1/2 cup water. Stir until blended. Cook 2-3 minutes, stirring, until thickened. Remove from heat; stir in the remaining 1 cup milk, the almonds and basil.
3. Place spaghetti in prepared pan; top with chicken. Pour mushroom sauce over chicken; sprinkle with cheese.
4. Bake 20-25 minutes, until lightly browned and bubbly. Let cool 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 505 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 49.2 mg16.4%

Sodium 511.6 mg21.3%

Total Carbohydrates 68 g22.5%

Dietary Fiber 1.2 g4.8%

Sugars 14 g

Protein 28 g55%

Vitamin A 11.9% Vitamin C 0.65%

Calcium 37.2% Iron 18.1%

*Based on a 2000 Calorie diet

Chicken Tetrazzini Amandine Recipe