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Chicken Tetrazzini
Chicken Tetrazzini
YIELD Makes 6 servings
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INGREDIENTS
| 8 | ounces uncooked vermicelli or other thin noodle |
| 2 | teaspoons margarine |
| 8 | ounces fresh mushrooms, sliced |
| 1/4 | cup chopped green onions |
| 1 | can (about 14 ounces) fat-free reduced-sodium chicken broth |
| 1 | cup low-fat (1%) milk, divided |
| 2 | tablespoons dry sherry |
| 1/4 | cup all-purpose flour |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 1/8 | teaspoon white pepper |
| 2 | ounces chopped pimiento, drained |
| 4 | tablespoons (1 ounce) grated Parmesan cheese, divided |
| 1/2 | cup reduced-fat sour cream |
| 2 | cups cooked boneless skinless chicken breasts, cut into bite-size pieces |
PREPARATION:
- Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
- Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onions; cook and stir until onions are tender. Add chicken broth, 1/2 cup milk and sherry to onion mixture. Pour remaining 1/2 cup milk into small jar with tight-fitting lid; add flour, salt, nutmeg and pepper. Shake well. Slowly stir flour mixture into skillet. Bring to a boil; cook 1 minute. Reduce heat; stir in pimiento and 2 tablespoons Parmesan cheese. Stir in sour cream; blend well. Add chicken and noodles; mix well.
- Lightly coat 1-1/2-quart casserole with nonstick cooking spray. Spread mixture evenly into prepared casserole. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 30 to 35 minutes or until hot. Let cool slightly. Cut into 6 wedges before serving.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| Serving Size: | 1 tetrazzini wedge |
| Sodium | 343 mg |
| Protein | 23 g |
| Fiber | 1 g |
| Carbohydrate | 44 g |
| Cholesterol | 40 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 16 % |
| Calories | 338 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 2-1/2 |
| Meat | 2 |
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