THIS HEALTHY CHICKEN TETRAZZINI TAKES JUST 30 MINUTES
If you'd like to make this comforting dish ahead of time, you can freeze the unbaked casserole up to three months. Let it thaw completely; top with Parmesan and panko, then bake at 350°F until browned and bubbly, about 45 minutes.
Provided by Ivy Odom
Time 30m
Yield Serves 6 (serving size: 1 1/4 cups)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 337, Carbohydrate 39 g, Fat 12 g, Fiber 4 g, Protein 20 g, SaturatedFat 6 g, Sodium 615 mg, Sugar 3 g, UnsaturatedFat 4 g
HEALTHY CHICKEN TETRAZZINI RECIPE
Healthy Chicken Tetrazzini Recipe. I don't think I've seen more beautiful words. Tender chicken, sweet peas, and savory mushrooms all twirled with noodles and smothered with a creamy, cheese-laced sauce. If that's not heaven, I don't know what it.
Provided by Nicole
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease a 9x9 baking dish with non-stick cooking spray. Bring a large stock pot filled with water to a rolling boil. Add a generous handful of salt. It should taste almost as salty as the sea.
- Heat a large skillet with high sides (about two-three inches), to medium heat. Add one tablespoon of butter. Season chicken tenders generously with salt and pepepr on both sides. Once the butter has melted, add the chicken. Cook until seared on both sides and cooked through, about 2-3 minutes per side. Remove from the pan, cool and cut into bite-sized pieces.
- Add the remaining two tablespoons butter to the pan. Add mushrooms, stir and then cook without touching for 2-3 minutes until brown. Stir with a wooden spoon and cook a little bit more until the other side is brown, about 1-2 minutes. Add onion and 1/2 teaspoon salt. Continue to cook until onion is soft and fragrant, another 2-3 minutes. Add garlic, stir and cook another minute.
- Stir in dry sherry. Bring to a boil and reduce to a simmer. Simmer until reduced by half. Whisk in flour. Cook for one minute. Remove from the heat and slowly whisk in WARM chicken stock, making sure there are no lumps. Slowly whisk in milk, and remaining salt along with freshly cracked black pepper. Return to the heat, bring to a boil and reduce to a simmer. Simmer until thickened, about 5-7 minutes.
- Once the sauce has simmered for a few minutes and has started to thicken, drop the pasta into the boiling water. Cook until just UNDER aldente. It should have a good bite to it. Drain.
- When the sauce has thickened. Season to taste with salt and pepper. Add the pasta, 1 cup of the shredded cheese and chopped chicken. Use tongs to combine everything together. Season to taste again with salt and pepper.
- Transfer to prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake uncovered until hot, bubbly and the cheese has melted, about 20 minutes. Let sit for 2-3 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 287 kcal, Carbohydrate 12 g, Protein 28 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 901 mg, Fiber 1 g, Sugar 5 g
LIGHTER, HEALTHIER CHICKEN TETRAZZINI - OAMC
I adapted this recipe slightly from Cooking Light. Instead of using vermicilli, I use half regular spaghetti and half whole wheat. I break the spaghetti into thirds before cooking it. Because of the yummy sauce, you don't even notice the whole wheat pasta. This recipe came in a segment on "eat one, freeze one." It freezes very well.
Provided by 2hot2handle
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 6 serving(s)
Number Of Ingredients 15
Steps:
- Break spaghetti into thirds and cook in boiling salted water. When finished, drain and set aside.
- Meanwhile, melt butter in large stockpot or dutch oven coating with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms. Saute until mushrooms are tender, about 5 minutes. Add sherry and cook 1 minute.
- Gradually add flour to the pan, stirring constantly (mixture will be thick). 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 and is incorporated. Add the cooked pasta and chicken and stir until blended.
- Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray. Sprinkle bread crumbs and remaining Parmesan cheese over each casserole.
- Freeze one of the casseroles to use later. For the other, bake at 350 for 30 minutes or lightly browned. Remove from oven and let stand 15 minutes.
- To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (takes at least 24 hours). Preheat oven to 350. Cover casserole with foil and bake 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Nutrition Facts : Calories 890.4, Fat 25.8, SaturatedFat 12.3, Cholesterol 127.7, Sodium 1907.6, Carbohydrate 83.8, Fiber 4.9, Sugar 6.5, Protein 61.4
CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
EASY TERIYAKI CHICKEN OAMC
Very easy and extremely tasty teriyaki chicken for OAMC. Just mix everything together in a freezer bag and freeze for a quick meal another day. From
Provided by e_lizard_owen
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
- Freeze chicken in marinade in a 1-gallon bag.
- To serve:.
- Thaw.
- Pour chicken and marinade into a baking dish.
- Bake in a preheated 350º oven for 35 minutes.
- Prepare rice according to package directions.
- Serve chicken over rice.
Nutrition Facts : Calories 373.9, Fat 13.1, SaturatedFat 3.5, Cholesterol 56.7, Sodium 1394.5, Carbohydrate 44.1, Fiber 0.7, Sugar 17.1, Protein 18.8
LIGHT CHICKEN TETRAZZINI
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.
Provided by Anne G.
Categories Chicken
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
LIGHTER CHICKEN TETRAZZINI
From a cookbook I sent to my swap partner FloridaNative. Cooking Light Best Chicken Recipes. This sounds so wonderful and I love that it is healthier for all lifestyles.
Provided by HokiesMom
Categories < 60 Mins
Time 1h
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 14
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.
CHICKEN TETRAZZINI OAMC
Basic Chicken Tetrazzine recipe for OAMC. I store it in a freezer bag and put in baking dish once thawed to save space in the freezer. From Once A Month Cooking
Provided by e_lizard_owen
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Break spaghetti in half and cook as directed on package until al dente; drain.
- Sauté onions in margarine until transparent, about 10 minutes.
- Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze.
- Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
Nutrition Facts : Calories 280.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 37.4, Sodium 574, Carbohydrate 21.3, Fiber 1.1, Sugar 2.4, Protein 13.7
CHICKEN TETRAZZINI FAMILY STYLE - OAMC
Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.
Provided by BamaKathy
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, boil spaghetti according to package directions.
- Drain.
- Mix with mushrooms, reserving mushroom liquid for later use.
- Add pimentos (drained).
- Set aside.
- In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
- Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
- Slowly add evaporated milk and stir until smooth.
- Continue simmering for five minutes.
- Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
- Pour sauce over.
- Sprinkle top with parmesan, and cheddar.
- In microwave, melt remaining butter and combine with bread crumbs.
- Sprinkle over the top of the cheeses.
- Bake uncovered at 350 degrees for 25 minutes.
- IF FREEZING, I freeze after adding the breadcrumbs and before baking.
- After freezing, allow to thaw overnight in refrigerator and then bake as directed.
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