Thursday, December 1, 2011

Chicken Tetrazzini

I have been wanting to try this recipe for awhile so I whipped it together for dinner this week. It was extremely simple and requires very few items that I don't typically have on hand (pretty much all I had to pick up was mushrooms). It's a very forgiving recipe that you can make a lot of substitutions to with whatever you have in the pantry. The book also mentioned you could use leftover turkey instead of chicken...this will definitely be one of our staple "after Thanksgiving" meals to use up the extra turkey. This was absolutely delicious and just as good the next day! 

Serves: 6

6 oz. whole wheat fettuccine (I used the Dreamfields angel hair pasta we had on hand)
2 tsp. canola oil
3 leeks, white parts only, washed and finely chopped (I substituted diced yellow onions)
6 oz. button mushrooms, quartered
1 tsp. chopped fresh rosemary, divided (or dried)
3 T. all-purpose flour
3 cups reduced sodium chicken broth
1/2 cup low fat milk
2 cups cubed cooked chicken breast
grated zest and juice of 1 lemon (I didn't have a lemon on hand so I used lemon juice and lemon pepper seasoning)
1/4 tsp. salt, divided
Freshly ground pepper to taste
1/3 cup grated Parmesan cheese
1/4 cup fine dry breadcrumbs
1 T. finely chopped fresh parsley

1. Preheat oven to 425 degrees. Coat a 3-quart (9x13) baking dish with cooking spray.
2. Cook pasta in boiling water until just tender (may want to under cook slightly since it will be baked later), 8 to 10 minutes or according to package directions. Drain and refresh under cold running water. Drain and set aside.
3. Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6-8 minutes. Add mushrooms and rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring for 1 minute. add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes or more (mine took much longer). Remove from heat and stir in chicken. Season with lemon juice, 1/8 tsp salt, and pepper. Gently mix in the pasta. Pour into the prepared baking dish. Combine lemon zest (this is where I used a bit of lemon pepper seasoning), Parmesan, breadcrumbs, parsley, the remaining 1/2 tsp. rosemary, and the remaining salt and pepper (Since I didn't have fresh rosemary or parsley on hand, I used a dried Italian herb mixture to season the topping. You could also use Italian seasoned breadcrumbs.). Sprinkle the mixture over the casserole.
4. Bake the casserole until bubbling, 20-30 minutes. Let stand 5 minutes before serving.

Nutrition Info: 290 calories; 6g fat; 2g sat fat; 45mg chol; 25g protein; 5g fiber; 533mg sodium

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