Chicken Tetrazzini Lightened Up
I’m always happy to come across a lightened up comfort food recipe!
The creamy key to holding this dish together is the light béchamel sauce of evaporated low-fat milk, light cream cheese and Parmesan. I substituted Activ spread for butter, then tossed it all with chicken, lots of veggies and pasta for savory goodness.
This is a Cooking Light recipe, which suggests poaching a few chicken breasts, if you don’t have leftover chicken ~ that’s exactly what I did.
The recipe calls for a topping of torn pieces of a French bread baguette ~ I crumbled a few crisp croutons for the job.
It added ½ cup white wine; I omitted it, and raised the chicken stock from 2½ cups to 3 cups.
It included 2 (8-ounce) packages sliced mushrooms, I used canned instead.
This is a great delicious twist on tetrazzini. We really liked it and I hope you give it a try and like it also!
It’s a keeper!
10 ounces linguine
1 tablespoon olive oil
1 (15-ounce) can sliced mushrooms, drained
1 cup chopped onion
6 cloves garlic, minced
1 teaspoon thyme
2 tablespoons Promise Activ light spread
¼ cup flour
3 cups unsalted chicken stock
1 (12-ounce) can evaporated low-fat milk
2.5 ounces grated Parmesan, divided
1 ounce 1/3-less-fat cream cheese
1 teaspoon kosher salt
1 teaspoon seasoned pepper
3 cups shredded cooked chicken breast
1 cup frozen green peas
1/3 cup crushed croutons
Preheat oven to 375 degrees.
Cook pasta according to package directions, drain well, set aside.
Heat oil in large saucepan over medium-high heat.
Add mushrooms, onion, garlic and thyme, sauté 3 minutes.
Remove to a small bowl and set aside.
Melt butter in the saucepan.
Stir in flour, cook 2 minutes, stirring constantly with a whisk.
Gradually add stock and milk, bring to a boil.
Reduce heat, and simmer 5 minutes.
Remove from heat, stir in 2 ounces Parmesan cheese, cream cheese, salt and pepper.
Combine mushroom mixture, milk mixture, chicken and peas, and cooked pasta, tossing to combine.
Spoon all into a 13” x 9” baking dish coated with cooking spray.
Combine crouton crumbs and remaining Parmesan, sprinkle over pasta.
Bake for 35-40 minutes or until browned and bubbly.