Ingredients for Shiitake And Chicken Tetrazzini
- 1 pound spaghetti
- 2 tablespoons cornstarch
- 1 cup fat free evaporated milk
- 2 cups reduced sodium fat free chicken broth
- 1/4 teaspoon ground black pepper
- 8 ounces fresh shiitake mushrooms, sliced
- 1 medium carrot, diced
- 1/4 cup dry sherry
- 1/4 teaspoon ground nutmeg
- dash hot pepper sauce
- 2 cups cooked chicken breast, diced
- 1/2 cup whole wheat bread crumbs
- 1/2 cup shredded parmesan cheese
- 1 tablespoon olive oil
- nonstick cooking spray
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How to Make Shiitake And Chicken Tetrazzini
- Preheat oven to 375°F (190°C). Grease a 3-quart baking dish with nonstick cooking spray.
- Cook pasta: Bring 6 cups of water to a boil in a large pot. Add 1 pound pasta and cook until al dente, about 10 minutes, or according to package directions. Drain.
- Sauté vegetables: While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces shiitake mushrooms, sliced, and 1 medium carrot, diced. Cook until softened, about 5 minutes.
- Make the sauce: In a separate saucepan, whisk together 2 tablespoons cornstarch and 1 cup evaporated milk until smooth. Gradually whisk in 2 cups chicken broth and 1/4 teaspoon black pepper.
- Bring to a boil, whisking constantly. Reduce heat to low and simmer, whisking frequently, until thickened, about 5 minutes.
- Add remaining ingredients: Stir in 1/4 cup dry sherry (optional), 1/4 teaspoon nutmeg, a dash of your favorite pepper sauce (e.g., Tabasco), and 2 cups cooked chicken, diced.
- Combine and bake: Add the cooked pasta and mushroom-carrot mixture to the sauce. Toss to combine. Pour into the prepared baking dish.
- Top and bake: Sprinkle with 1/2 cup bread crumbs and 1/2 cup shredded Parmesan cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
43g
Fat
11g
Carbs
20g
