Low Fat Chicken Tetrazzini Recipes

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HEALTHY CHICKEN TETRAZZINI



Healthy Chicken Tetrazzini image

This Tetrazini is very good -- it does not taste like a lower fat version at all. I love chicken tetrazini, but almost all the versions I've seen are made with lots of butter (and therefore saturated fat), so I created this healthy version. I don't care for mushrooms, so I don't use them, but I will list them as an optional ingredient. This recipe makes alot -- I usually use two casserole dishes.

Provided by Lowfat Linda

Categories     One Dish Meal

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 cups cooked chicken breasts (cubed)
1 1/2 cups hot water
2 teaspoons chicken bouillon (I use a brand with no MSG)
1 (12 ounce) package whole wheat pasta (angel hair or spaghetti)
1 large onion (chopped)
3 large celery ribs
1 (4 ounce) can sliced mushrooms (optional)
1 cup red pepper (chopped)
1 cup carrot (shredded)
1 (10 ounce) bag frozen peas
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
1 (10 3/4 ounce) can Healthy Request cream of chicken soup
1 (10 3/4 ounce) can skim milk (use a soup can)
2 cups light cheddar cheese
1 cup parmesan cheese (shredded)

Steps:

  • Prepare pasta as directed on package, set aside.
  • Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
  • Dissolve the bullion in the hot water to make broth.
  • Stir in soups, broth, peas and shredded carrots and cook until all is heated.
  • Transfer above into large casserole dish(es).
  • Mix in the chicken and cheddar cheese.
  • Sprinkle the parmesan cheese over the top(s).
  • Bake in a 350 degree oven for about 15-20 minutes.

Nutrition Facts : Calories 372.2, Fat 9.9, SaturatedFat 4.3, Cholesterol 62, Sodium 439.7, Carbohydrate 36.3, Fiber 2.5, Sugar 3.9, Protein 35.2

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