Low Fat Chicken Tetrazzini Recipes

THIS HEALTHY CHICKEN TETRAZZINI TAKES JUST 30 MINUTES

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.

LOW-FAT CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
• Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
• Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
• Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook spaghetti as directed on package using minimum cook time; drain.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
• In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
• Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.

LOWER FAT TURKEY TETRAZZINI WITHOUT MUSHROOMS

Steps:

• Preheat oven to 375 degrees.
• Cook spaghetti until el dente, drain and set aside.
• Cook onion and peppers in 1 packet of chicken oxo mixed with 3/4 cup boiling water, add peas just before all of the liquid evaporates.
• While, onion and peppers are cooking, combine soup, wine, worcestershire, spices and the second chicken oxo (mixed in 3/4 cup hot water) in a mixing bowl.
• once the liquid is gone from the onions and peppers, add in the soup mixture and heat.
• After mixture is bubbling and hot, add the turkey, mixed veggies and cheese.
• Stir mixture together with spaghetti noodles, mixing well.
• Place mixture in a lightly greased casserole dish and sprinkle with parmesan and breadcrumbs.
• Bake in the preheated oven for 30 minutes.