Chicken Tetrazzini Ww Core Recipes

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.

FOOD NETWORK'S CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450°F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
• Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
• Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.
• Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
• Transfer the chicken to a plate to cool slightly.
• Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
• Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
• Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
• Add the wine and simmer until it evaporates, about 2 minutes.
• Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat.
• Add the flour and whisk for 2 minutes.
• Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
• Increase the heat to high.
• Cover and bring to a boil.
• Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil.
• Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain.
• Add the linguine, sauce, peas, and parsley to the chicken mixture.
• Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish.
• Stir the cheese and breadcrumbs in a small bowl to blend.
• Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter.
• Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

EASY CHICKEN TETRAZZINI

Steps:

• Prepare pasta per package directions and drain. Set aside.
• Saute onion and celery in melted butter until soft.
• Add mushrooms and garlic and continue to saute for a few minutes.
• Add chicken and sautee with mushrooms and garlic for 2 minutes.
• Stir in the 2 jars of alfredo sauce, heat through.
• Add ground black pepper and cayenne to taste, mix well.
• Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
• Pour alfredo mixture over pasta.
• Using 2 forks, blend the pasta and alfredo mixture well.
• Sprinkle Parmesan cheese over casserole.
• Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
• Let dish set for 10 minutes before serving.

CHICKEN TETRAZZINI - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti and drain.
• Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well.
• Stir in sour cream.
• Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes.
• Sprinkle with additional parmesan cheese before serving, if desired.