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Old World Chicken and Vegetables
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Chicken Tetrazzini
Yield: Makes 6 servings
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:
1.
Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
2.
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.
3.
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.
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 |
This recipe appears in:
Chicken
