HEALTHY CHICKEN TETRAZZINI RECIPE
Healthy Chicken Tetrazzini Recipe. I don't think I've seen more beautiful words. Tender chicken, sweet peas, and savory mushrooms all twirled with noodles and smothered with a creamy, cheese-laced sauce. If that's not heaven, I don't know what it.
Provided by Nicole
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease a 9x9 baking dish with non-stick cooking spray. Bring a large stock pot filled with water to a rolling boil. Add a generous handful of salt. It should taste almost as salty as the sea.
- Heat a large skillet with high sides (about two-three inches), to medium heat. Add one tablespoon of butter. Season chicken tenders generously with salt and pepepr on both sides. Once the butter has melted, add the chicken. Cook until seared on both sides and cooked through, about 2-3 minutes per side. Remove from the pan, cool and cut into bite-sized pieces.
- Add the remaining two tablespoons butter to the pan. Add mushrooms, stir and then cook without touching for 2-3 minutes until brown. Stir with a wooden spoon and cook a little bit more until the other side is brown, about 1-2 minutes. Add onion and 1/2 teaspoon salt. Continue to cook until onion is soft and fragrant, another 2-3 minutes. Add garlic, stir and cook another minute.
- Stir in dry sherry. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Whisk in flour. Cook for one minute. Remove from the heat and slowly whisk in WARM chicken stock, making sure there are no lumps. Slowly whisk in milk, and remaining salt along with freshly cracked black pepper. Return to the heat, bring to a boil and reduce to a simmer. Simmer until thickened, about 5-7 minutes.
- Once the sauce has simmered for a few minutes and has started to thicken, drop the pasta into the boiling water. Cook until just UNDER aldente. It should have a good bite to it. Drain.
- When the sauce has thickened. Season to taste with salt and pepper. Add the pasta, 1 cup of the shredded cheese and chopped chicken. Use tongs to combine everything together. Season to taste again with salt and pepper.
- Transfer to prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake uncovered until hot, bubbly and the cheese has melted, about 20 minutes. Let sit for 2-3 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 287 kcal, Carbohydrate 12 g, Protein 28 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 901 mg, Fiber 1 g, Sugar 5 g
THIS HEALTHY CHICKEN TETRAZZINI TAKES JUST 30 MINUTES
If you'd like to make this comforting dish ahead of time, you can freeze the unbaked casserole up to three months. Let it thaw completely; top with Parmesan and panko, then bake at 350°F until browned and bubbly, about 45 minutes.
Provided by Ivy Odom
Time 30m
Yield Serves 6 (serving size: 1 1/4 cups)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes.
- Meanwhile, heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until liquid has evaporated, 7 to 8 minutes. Reduce heat to medium.
- Drain pasta, reserving 1/4 cup cooking liquid; set aside. Stir sherry into mushroom mixture, gently scraping to loosen browned bits; stir in butter until melted. Add flour; cook, stirring constantly, until smooth, 1 to 2 minutes. Add broth and reserved cooking liquid; cook, stirring, until liquid begins to thicken, about 3 minutes. Stir in 1/2 cup Parmesan, cream cheese, and salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat. Add chicken and cooked pasta; stir to coat.
- Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley.
Nutrition Facts : Calories 337, Carbohydrate 39 g, Fat 12 g, Fiber 4 g, Protein 20 g, SaturatedFat 6 g, Sodium 615 mg, Sugar 3 g, UnsaturatedFat 4 g
CHICKEN TETRAZZINI II
A crunchy cornflake topping adds a new twist to the usual tetrazzini recipes!
Provided by Keli Oelerich
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
- In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
- Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 45.2 g, Cholesterol 132.7 mg, Fat 26.5 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 15.9 g, Sodium 985.1 mg, Sugar 11 g
CHICKEN TETRAZZINI IV
Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.
Provided by Mary
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
- Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
- Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 730.4 calories, Carbohydrate 52.7 g, Cholesterol 173.3 mg, Fat 42.6 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 24.4 g, Sodium 919 mg, Sugar 2.3 g
CHICKEN NOODLE TETRAZZINI - A LITTLE HEALTHIER
Keep all the traditional goodness of chicken tetrazzini yet whittle out some of the fat and calories. A great kid-friendly, weeknight meal to use up leftover chicken or a rotisserie chicken from the deli. If you're not watching fat intake, feel free to use full-fat ingredients.
Provided by SusieQusie
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook egg noodles according to package directions. Drain, cover and set aside.
- Preheat oven to 425°.
- Melt margarine in medium saucepan; blend in flour until smooth. Cook for 1 minute but don't let it brown.
- Slowly whisk in milk, chicken broth, thyme and black pepper.
- Cook sauce over medium heat, stirring constantly until mixture thickens and comes to a boil (about 10 minutes).
- Stir in peas, yogurt and two tablespoons of parmesan cheese.
- Mix together noodles, mushrooms, sauce and chicken. Taste for seasonings; add salt and more pepper if desired.
- Turn mixture into lightly greased 9"x13" baking dish.
- Sprinkle with remaining parmesan cheese and bread crumbs.
- Bake 15 minutes or until heated through and golden brown on top.
Nutrition Facts : Calories 356.5, Fat 4.8, SaturatedFat 1.5, Cholesterol 32.9, Sodium 295.9, Carbohydrate 55.5, Fiber 2.1, Sugar 3.9, Protein 26.1
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