Low Fat Chicken Tetrazzini Food

LOW-FAT CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink, stirring frequently. Spoon chicken mixture into bowl; cover to keep warm.
• Add Neufchatel, flour and broth to same skillet; bring to boil, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.
• Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well.
• Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

LOW-FAT CHICKEN TETRAZZINI

Steps:

• Add the chicken and soy sauce to a zipper lock bag and let chill in the fridge for about half an hour. Add the bread, 3 tablespoons parmesan cheese, salt and black pepper to taste in a food processor. Process until finely ground. Adjust the oven rack to upper-middle level and preheat the oven to 400℉ (200℃). Bring to 2½ to 3 quarts water to a boil in a large saucepan. Add the pasta and about ½ tablespoon salt and cook, stirring a few times, until the pasta is cooked to desired consistency. Reserve ½ cup cooking water, drain the pasta and put it back to the saucepan. Add the flour to a 12-inch skillet, and toast it over medium heat until the flour just starts to brown, about 4 minutes. Whisk the toasted flour into reserved pasta cooking water until well mixed. Set aside. Melt the butter in the same skillet over medium high heat. Stir in the mushrooms and the onions, and cook until onions are browned and mushrooms are softened, about 7 minutes. Season to taste with salt and black pepper. Add the peas to the mixture, and stir well. Add the pea-mushroom mixture to the cooked pasta that's in the saucepan. Pour the broth and the sherry to the skillet, trying to scape all the brown bits from the bottom of the pan. Pour the reserved flour mixture, cream cheese and remaining parmesan cheese to the skillet. Whisk until smooth. Add the chicken and let simmer until the chicken is cooked, about 2 minutes or more. Add the chicken mixture to the pasta mixture, and gently mix until evenly combined. Transfer into a 8-inch square baking dish and sprinkle the bread crumb mixture evenly on top. Bake until golden brown, about 15 minutes or so. Allow it to cool for about 8 minutes. Serve warm.

CHICKEN TETRAZZINI IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
• Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
• Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

HEALTHY CHICKEN TETRAZZINI

Steps:

• Prepare pasta as directed on package, set aside.
• Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
• Dissolve the bullion in the hot water to make broth.
• Stir in soups, broth, peas and shredded carrots and cook until all is heated.
• Transfer above into large casserole dish(es).
• Mix in the chicken and cheddar cheese.
• Sprinkle the parmesan cheese over the top(s).
• Bake in a 350 degree oven for about 15-20 minutes.

CHICKEN NOODLE TETRAZZINI - A LITTLE HEALTHIER

Steps:

• Cook egg noodles according to package directions. Drain, cover and set aside.
• Preheat oven to 425°.
• Melt margarine in medium saucepan; blend in flour until smooth. Cook for 1 minute but don't let it brown.
• Slowly whisk in milk, chicken broth, thyme and black pepper.
• Cook sauce over medium heat, stirring constantly until mixture thickens and comes to a boil (about 10 minutes).
• Stir in peas, yogurt and two tablespoons of parmesan cheese.
• Mix together noodles, mushrooms, sauce and chicken. Taste for seasonings; add salt and more pepper if desired.
• Turn mixture into lightly greased 9"x13" baking dish.
• Sprinkle with remaining parmesan cheese and bread crumbs.
• Bake 15 minutes or until heated through and golden brown on top.