Chicken Tetrazzini (8 PTS)

Recipe Ingredients

		SAUCE:
2 tablespoons	30ml	Olive oil
3/4 cup	82g / 2.9oz	Diced carrot
1/3 cup	20g / 0.7oz	Diced onion
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	1% low-fat milk
1		Fat-free-less-sodium chicken broth
2 cups	474ml	Sliced mushrooms
1/4 cup	59ml	Dry sherry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
		REMAINING INGREDIENTS:
		Cooking spray
6		Skinned and boned chicken breast halves
6 cups	1422ml	Hot cooked spaghetti (about 12 ounces unco
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/2 cup	73g / 2.6oz	Dry breadcrumbs
1/2 cup	73g / 2.6oz	Grated parmesan cheese

Recipe Instructions

To prepare the sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion; saute 10 minutes or until soft. Add

flour; cook 1 minute. Combine carrot mixture, milk, and broth in blender; process until smooth. Return mixture to pan, and add

mushrooms, sherry, salt, and pepper. Cook until reduced to 3 1/2 cups (about 30 minutes), stirring occasionally.

Preheat oven to 350°.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook 5 minutes on each side or

until done. Cut chicken into thin slices, keep warm.

Combine 2 cups sauce, the spaghetti, and chopped parsley in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking

spray. Arrange chicken on top of spaghetti mixture, spoon remaining sauce over chicken. Sprinkle with breadcrumbs and cheese. Bake

at 350° for 15 minutes or until top is lightly browned. Yield: 8 servings.

CALORIES 373(18% from fat); FAT 7.3g (sat 2g, mono 3.5g, poly 1g); PROTEIN 30.8g; CARB 43.9g; FIBER 2g; CHOL 54mg; IRON 3.3mg;

SODIUM 477mg; CALC 161mg

S(Formatted by):

"KES on 9/17/00"

Copyright:

"Southern Living Inc."

Pureeing ingredients in a blender may seem odd, but you'll be pleased with the result. Instead of folding chunks of cooked

chicken into cooked spaghetti, arrange the sliced chicken atop the casserole, add a little more sauce, and top it with breadcrumbs

and cheese. Then pop the dish into the oven long enough to brown the top.

Source:
Jim Coleman, Cooking Light, September 2000

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