Tuesday, June 29, 2010

Chicken Tetrazzini

Chicken Tetrazzini: Serves 6 ( 6 points)

1/2 lb. uncooked spaghetti
1/4 c. finely chopped onion
1 garlic clove, minced
1 T. butter
3 T. cornstarch
1 can ( 14.5 oz) FF chicken broth
1 can (12 oz) FF evaporated milk
2 boneless skinless chicken breasts, cooked and cubed ( 1 lb. before cooking)
1 can ( 4 oz) mushrooms, drained
salt and pepper to taste
2 T. Parmesan cheese, grated
paprika to taste

Cook spaghetti according to package directions; drain.
In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth. Stir into the onion mixture. Brong to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8" square baking pan coated with cooking spray. Bake, covered at 350 for 20 minutes. Uncover and sprinkle with Parmesan cheese and paprika. Bake, uncovered for 5-10 minutes longer or until heated through.

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