Monday, January 31, 2011

Chicken Tetrazzini

Hello fellow Keep if Fun and Healthy friends. I hope your cooking has been delish!

It’s been a few days since I’ve been on here and I’ve missed it. Now that the 28day challenge is over I’m still going to update you on my fun and healthy recipes. I can’t leave you hanging.

I made Chicken  Tetrazzini! I’ve never made it before but I always love yummy creamy pasta. I took the recipe and made some healthy adjustments.

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Start by sautéing your veggies

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Add your cooking wine. This part smells so good!

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Gradually add your remaining ingredients. Flour and cheeses.

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Make your bread crumbs. Kyle did this part. He was proud of his bread crumbs.

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Assemble it all together and bake.

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I would strongly recommend cutting this recipe in half. It made a ton and I don’t know how I’m going to eat it all.

Ingredients:

  • Cooking spray
  • 1  cup  finely chopped onion
  • 2/3  cup  finely chopped celery
  • 1  teaspoon  freshly ground black pepper
  • 3/4  teaspoon  salt
  • 3  (8-ounce) sliced mushrooms
  • 1/2  cup  dry sherry
  • 2/3  cup  all-purpose flour
  • 3  (14.5-ounce) cans fat-free, less-sodium chicken broth
  • 2 1/4  cups  (9 ounces) grated fresh Parmesan cheese, divided
  • 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
  • 7  cups  hot cooked vermicelli (about 1 pound uncooked pasta)
  • 4  cups  chopped cooked chicken breast (about 1 1/2 pounds)
  • 1  (1-ounce) slice white bread

 

Preheat oven to 350°.

Spray stockpot with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

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Kyle and I loved it. It was served with a fresh side salad.

My blog is now posted on www.healthylivingblogs.com. If you search by location and look at Arkansas you will see it. They misspelled my name but I hope they will be fixing that soon. It happens a lot. 'Winking smile

1 comment:

  1. I am going to make this with tons of mushrooms and leave out the chicken. Thanks for the great ideas!

    ReplyDelete