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Low-Fat Chicken Tetrazzini

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  Spaghetti 3⁄4 Pound (375 Grams)
  Butter 25 Milliliter (2 Tablespoon)
  Sliced mushrooms 175 Milliliter (3/4 Cup)
  Stalk celery 1 , chopped
  Green onions 2 , chopped
  Chopped sweet green pepper 50 Milliliter (1/4 Cup)
  All purpose flour 50 Milliliter (3 Tablespoon)
  Chicken stock 375 Milliliter (1 1/2 Cups)
  Low fat milk 375 Milliliter (1 1/2 Cups)
  Shredded swiss cheese 125 Milliliter (1/2 Cup)
  Cheddar cheese 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1 Pinch
  Chopped cooked chicken 375 Milliliter (1 1/2 Cups)

In saucepan of boiling salted water, cook spaghetti until tender but firm.
Drain and rinse under cold water; set aside.
In large skillet, melt butter over medium heat; cook mushrooms, celery, onions and green pepper, stirring, for 3 minutes.
Sprinkle with flour; cook, stirring, for 2 minutes.
Gradually pour in stock and milk; cook, stirring, for 5 to 7 minutes or until thickened.
Stir in half of the cheese until melted.
Add salt, pepper, marjoram and nutmeg; stir in chicken.
Combine spaghetti with sauce; taste and adjust seasonings.
Place in greased 8 cup (2 L) casserole; sprinkle with remaining cheese.
Bake in 350°F (180°C) oven for 20 to 25 minutes or until bubbling.

Recipe Summary

Difficulty Level: 
Side Dish

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