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
Chicken Tetrazzini Casserole
1 (16 oz) package linguine
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper (doesn't add heat, but adds flavor - add more or less as desired)
2 (14.5 oz, each) cans chicken broth
1 cup half-and-half (I used fat free)
4 cups cooked shredded chicken (or turkey!)
1 cup fresh mushrooms, sliced
1 (4 oz) jar diced pimentos, drained
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese
1.) Preheat oven to 350 degrees. Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan . When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth. Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened.
2.) Remove saucepan from stovetop and stir in half-and-half.
3.) After pasta is done cooking, drain the water and pour into a large bowl . Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
4.) Spray a 9x13 pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
5.) Remove from oven and let cool for at least 10 minutes, serve.
Healthy Casserole Makeover: Chicken Tetrazzini
Ann Cox Eastes from Kroger shared her recipe for a Healthy Casserole Makeover: Chicken Tetrazzini
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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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
Gluten-Free Turkey Tetrazzini ♥️
A great way to use turkey leftovers!
Turkey Divan
11/29/14-In this segment Extension Food Specialist Barbara Brown shares a tasty way to use Thanksgiving leftovers.
For the recipe and more, visit: