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Chicken Tetrazzini Amandine

chef.jackson's picture
Ingredients
  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
Directions

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
Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Pasta
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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