Lighter Chicken Tetrazzini Food

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

LIGHTER CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 F.
• Melt butter in a large stockpot coated with cooking spray over medium high heat.
• Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender. Add sherry and cook 1 minute.
• Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick).
• Gradually add broth, stirring constantly. Bring to a boil. Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn. Remove from heat after 5 minutes.
• Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
• Add pasta (precooked) and chicken and stir until blended.
• Divide pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray.
• Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
• Bake at 350F for 30 minutes or until lightly browned.
• Remove from oven and let stand 15 minutes prior to serving.

MAKE-AHEAD CHICKEN TETRAZZINI

Steps:

• Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
• Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
• Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
• Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
• When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

LIGHT CHICKEN TETRAZZINI

Steps:

• Preheat oven to 450 degrees.
• Cook pasta (omit salt and fat).
• Drain.
• In a large nonstick skillet, add onion powder, sherry, and mushrooms.
• Cover and cook until mushrooms are tender (about 4 minutes).
• Drain off about half of the liquid.
• In a large bowl, combine peas, milk, sour cream, cheese, and soup.
• Add salt, pepper, pasta, chicken, and mushroom mixture to soup mixture.
• Gently toss to combine.
• Spoon mixture into a 13x9-inch baking dish coated with cooking spray.
• Combine breadcrumbs and butter in a small cup, tossing to combine.
• Sprinkle breadcrumb mixture over pasta mixture.
• Bake at 450 derees for about 12 minutes or until bubbly and thoroughly heated.

LIGHT HAM TETRAZZINI

Steps:

• In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through., To serve, cook spaghetti according to package directions; drain. Add spaghetti and cheese to slow cooker; toss to combine.

CHICKEN TETRAZZINI - A LIGHTER GUILT FREE RECIPE

Steps:

• Cook spaghetti according to package directions; drain.
• In a large pan (spray with cooking spray) cook chicken until juices run clear, insuring meat is cooked thoroughly. Remove chicken and put to the side.
• In the same pan used to cook the chicken, saute onion and butter until tender.
• Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
• Stir in spaghetti, chicken, mushrooms, and seasoned salt.
• Transfer mixture to an 8-inch square baking dish coated with cooking spray.
• Cover and bake at 350°F for 20 minutes.
• Uncover; sprinkle with parmesan cheese and paprika.
• Bake 5-10 minutes longer or until heated through.

CHICKEN AND HAM TETRAZZINI

Steps:

• Cook spaghetti according to directions, omitting salt and fat; drain well.
• Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat.
• Add mushrooms and next 3 ingredients saute 4 minutes or until tender.
• Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds.
• Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened.
• Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
• Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well.
• Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well.
• Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
• Bake uncovered at 350F for 20 minutes or until bubbly.
• *Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill.
• Add topping just before baking.

CHICKEN TETRAZZINI FLORENTINE

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.
• Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture; return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted.