How To make Lowfat Turkey/Chicken Tetrazzini
Ingredients
2
tablespoon
butter
1/4
cup
flour
1/2
teaspoon
salt
1/4
teaspoon
pepper, ground
1
cup
chicken broth, or 1 bouillon cube & 1 cup water
1
cup
milk, nonfat-skimmed, evaporated
2
tablespoon
sherry
7
oz
spaghetti, package, cooked, drained
2
cup
chicken, or turkey, cooked, cubed
3
oz
mushrooms, can, sliced, drained
1/2
cup
parmesan cheese, grated
Directions:
Preheat 350 degree oven. In large saucepan over low heat, melt butter. Blend in flour and seasonings. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and evaporated milk. Heat to boil, stirring constantly. Boil and stir for one minute. Stir in wine, cooked chicken/turkey, drained mushrooms.
Pour all into a 2 quart casserole. Sprinkle top with cheese. Bake uncovered, for 30 minutes or until bubbly. Can brown by placing briefly under broiler.
How To make Lowfat Turkey/Chicken Tetrazzini's Videos
Recipe Makeover for Turkey Tetrazzini
Original recipe called for:
2 ounces uncooked spaghetti, broken in half
1 c cubed cooked turkey breast
2/3 c condensed cream of chicken soup, undiluted
1/2 c shredded cheddar cheese
1/2 packet onion soup mix
1 tsp Worcestershire sauce
salt, optional
1 tbsp grated parmesan cheese
One thing I forgot to mention in the video is that by using your own onion soup mix and creating your own thickening agent, you are decreasing the amount of added sodium (important for those who high blood pressure or hypertension) and you are decreasing the amount of saturated fat in the condensed cream of chicken soup.
Also, feel free to add peas, carrots, cauliflower, broccoli or other vegetables!
No-Bake Quick Chicken Tetrazzini
Substitute reduced fat cream cheese, reduced sodium chicken broth, and whole wheat no-cholesterol noodles for traditional ingredients for a healthier version of this popular Italian dish.
Chicken Tetrazzini Tasty Pasta Recipe
This chicken tetrazzini is creamy and cheesy pasta , loaded with chicken, 5 color radiatori pasta and mushrooms, its a special tasty meal for family and special occasion , all yours to make and ENJOY!!
#letscookolet #italianfood #pasta
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Please watch: Split Pea Soup Recipe
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Gluten-Free Turkey Tetrazzini ♥️
A great way to use turkey leftovers!
Meal Prep - Low Carb Chicken Tetrazzini Recipe / Tetrazzini con Calabaza Espagueti
In today's video we have low carb chicken tetrazzini recipe.
To get full recipe visit:
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Chicken Tetrazzini Recipe by Cooking Light Magazine January February 2014 - HealthConsciousMeals
Chicken Tetrazzini Recipe by Cooking Light Magazine January February 2014 - HealthConsciousMeals
Ingredients
10 ounce uncooked linguine
2 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups unsalted chicken stock
1 (12-ounce) can evaporated low-fat milk
2.5 ounces grated Parmigiano-Reggiano cheese, divided
1 ounce 1/3-less-fat cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 teaspoons olive oil, divided
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion
1 1/2 tablespoons minced garlic (about 6 cloves)
2 teaspoons fresh thyme
1/2 cup dry white wine
3 cups shredded cooked chicken breast
1 cup frozen green peas
Cooking spray
1 1/2 ounces French bread baguette, torn into pieces
1/4 cup chopped fresh flat-leaf parsley
Preparation
1. Preheat oven to 375°.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. Melt butter in a medium saucepan over medium heat. 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 Parmigiano-Reggiano cheese, cream cheese, salt, and pepper.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 3 minutes, stirring occasionally. Add onion, garlic, and thyme; sauté 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Place bread in a food processor; drizzle with 1 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375° for 30 minutes or until browned and bubbly. Top with parsley.
#healthconsciousmeals #cooking #vegan #cook